Preparation:
1. Preheat oven to 325 oF. Trim fat from lamb; cut lamb into 1 1/2-inch cubes. Place flour in large zip-top plastic bag; add lamb. Seal and shake to coat.
2. Combine parsley, salt, thyme, and pepper; set aside.
3. Arrange half of lamb in the bottom of a large ovenproof Dutch oven. Top with half of onion, half of potato, and half of carrot; sprinkle with 1 tablespoon parsley mixture. Repeat procedure with remaining lamb, onion, potato, carrot, and parsley mixture. Pour broth into pan. Cover and bake at 325 oF for 2 hours or until tender. |
