NEW ENGLAND LAMB BAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 55 minutes
Prep Time 25 minutes
Cook Time 01 hours 30 minutes
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.,
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, FatContent 13g fat (5g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 631mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 starch
NEW ENGLAND LAMB BAKE RECIPE: HOW TO MAKE IT
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
Total Time 01 hours 55 minutes
Prep Time 25 minutes
Cook Time 01 hours 30 minutes
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.,
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, FatContent 13g fat (5g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 631mg sodium, CarbohydrateContent 34g carbohydrate (4g sugars, FiberContent 4g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 starch
More about "new england dishes recipes"
NEW ENGLAND LAMB BAKE RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.2
Total Time 01 hours 55 minutes
Category Dinner
Calories 356 calories per serving
- 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.,
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.
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