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

Pieces 2 tb Minced fresh parsley,

Divided 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.