New England Lamb Bake Recipes
NEW ENGLAND LAMB BAKE
This dish is hearty and perfect for warming up on a chilly winter evening. An added plus is that this smells incredible while baking!
Provided by yooper
Categories Lamb/Sheep
Time 2h25m
Yield 6-8 serving(s)
Number Of Ingredients 15
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.
NEW ENGLAND LAMB BAKE
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
NEW ENGLAND LAMB BAKE
This dish is hearty and perfect for warming up on a chilly winter evening. The aroma is almost as delightful as the dish itself. -Frank Grady, Fort Kent, Maine
Provided by Taste of Home
Categories Dinner
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
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 tablespoon 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 1 tablespoon parsley.
Nutrition Facts : Calories 356 calories, Fat 13g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 631mg sodium, Carbohydrate 34g carbohydrate (4g sugars, Fiber 4g fiber), Protein 25g protein. Diabetic Exchanges
NEW ENGLAND LAMB BAKE
Steps:
- 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℉ (180℃) F for 1½ to 2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley.
Nutrition Facts :
NEW ENGLAND LAMB BAKE
Number Of Ingredients 15
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
Nutrition Facts : Nutritional Facts Serves
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