Categories: Meats, Lamb 
      Yield: 6 servings 
  
      1 tb Cooking oil 
      2 lb Boneless lean lamb 
      1    Onion, Chopped 
    1/4 c  All-purpose flour 
      5 c  Chicken broth 
      2    Carrots, sliced 
      2    Leeks, cut into 2 inch 
           Pieces 
      2 tb Minced fresh parsley, 
           Divided 
      1    Bay leaf 
    1/2 ts Dried rosemary 
    1/4 ts Dried thyme 
    1/2 ts Salt 
    1/4 ts Pepper 
      3    Potatoes, peeled and sliced 
    1/4 c  Butter or margarine 
  
  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.