New England Lamb Bake Recipes

Steps:

• Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 Tbls. parsley, rosemary, salt, pepper and thyme. , Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining parsley., Freeze option: Before adding parsley, cover and freeze the baked, cooled casserole.To use, partially thaw in refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with parsley.

Steps:

• Preheat oven to 425°. In a small bowl, combine the oil, garlic, salt and rosemary; rub over lamb. Cover and refrigerate overnight. Place lamb, fat side up, on a rack in a shallow roasting pan., Bake, uncovered, 20 minutes. Reduce heat to 350°; bake 1-3/4 to 2-1/4 hours longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting occasionally with pan juices. Let stand 15 minutes before slicing.

Steps:

• In a large Dutch oven, heat oil.
• Brown lamb and onion.
• Stir in flour; mix well.
• Gradually add broth.
• Bring to a boil, stirring to remove browned bits from pan.
• Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
• Spoon into a greased 3-quart baking dish.
• Cover with potatoes and dot with butter.
• Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
• Discard bay leaf.
• Garnish with remaining parsley.

Steps:

• In a large Dutch oven, heat oil. Brown lamb and onion. Stir in flour mix well. Gradually add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3-qt. casserole. Cover with potatoes and dot with butter. Bake at 375° for 1-1/2 to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.© Copyright Reiman Publications, 1993-1997