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.