---------- Recipe via Meal-Master (tm) v8.02
  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
       2 tb Minced fresh parsley,
       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.