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.