Categories: Lamb 
      Yield: 6 servings 
  
      1 tb Cooking oil                              Divided 
      2 lb Boneless lean lamb                  1    Bay leaf 
      1    Onion, Chopped                    1/2 ts Dried rosemary 
    1/4 c  All-purpose flour                 1/4 ts Dried thyme 
      5 c  Chicken broth                     1/2 ts Salt 
      2    Carrots, sliced                   1/4 ts Pepper 
      2    Leeks, cut into 2 inch              3    Potatoes, peeled and sliced 
           Pieces                            1/4 c  Butter or margarine 
      2 tb Minced fresh parsley,           
  
  In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix 
  well. Gradually, add broth. Bring to a boil, stirring to remove browned 
  bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, 
  rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. 
  Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 
  hours or until the meat is tender and the potatoes are golden brown. 
  Garnish with remaining parsley. Yield: 6-8 servings. 
   
  SOURCE: *Frank Grady, Fort Kent, ME, Country Magazine, Feb./Mar.93 POSTED 
  BY: Jim Bodle 2/93