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Lamb Bake Recipe

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This recipe for Lamb Bake, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammy Rager


1 Tbsp. cooking oil
2 lbs. lean lamb, cubed
1 small onion, chopped
1/4 c. flour
5 c. chicken broth
2 large carrots, sliced
2 Tbsp. minced fresh parsley, divided
1 bay leaf
1/2 tsp. dried rosemary
1/4 tsp. dried thyme
1/2 tsp. salt
1/4 tsp. pepper
3 large potatoes, peeled and sliced
1/4 c. butter

Preheat oven to 375.

In a 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, 1 tablespoon parsley, bay leaf, rosemary, thyme, salt, and pepper. Spoon into greased 3-quart casserole dish. Cover with potatoes and dot with butter. Bake for 1 1/2 to 2 hours or until the meat is tender and potatoes are golden brown. Garnish with remaining parsley.

Personal Notes:
Personal Notes:
One of my favorite Scripture verses is Proverbs 27:23. "Be sure you know how your sheep are doing."




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