Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lamb | 100g cooked | 294 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tablespoon vegetable oil
- 2 lbs boneless lean lamb, cubed
- 1 large onion, chopped
- 1/4 cup all-purpose flour
- 5 cups chicken broth
- 2 large carrots, sliced
- 2 large leeks, cut into 2-inch pieces
- 2 tablespoons minced fresh parsley, divided
- 1 bay leaf
- 1/2 teaspoon dried rosemary, crushed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon dried thyme
- 3 large potatoes, peeled and sliced
- 1/4 cup butter or margarine
Directions
1. In a large Dutch oven, heat oil.
2. Brown lamb and onion.
3. Stir in flour; mix well.
4. Gradually add broth.
5. Bring to a boil, stirring to remove browned bits from pan.
6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme.
7. Spoon into a greased 3-quart baking dish.
8. Cover with potatoes and dot with butter.
9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender.
10. Discard bay leaf.
11. Garnish with remaining parsley.
Category:New England Recipes
Category:New England Meat Dishes