Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/4  pounds        lean boned leg of lamb
   2      tablespoons   all-purpose flour
   2      tablespoons   chopped fresh parsley
     3/4  teaspoon      salt
     1/4  teaspoon      dried thyme
     1/4  teaspoon      pepper -- (up to 1/2)
   3      cups          thinly sliced onion -- separated into
                        -- rings
   3      cups          cubed peeled baking potato
   3      cups          sliced carrot -- 1/2 inch thick
  28 1/2  ounces        fat-free beef broth

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.

Nutritional Information:

CAL 252 (19% from fat); PRO 26.l g; FAT 5.4 g; (sat 1.9 g); CARB 23.l g; FIB 3.4 g; CHOL 73 mg: IRON 3.l mg: SOD 314 mg; CALC 34 mg .