• 1 tablespoon canola oil
• 2 pounds boneless leg of lamb, cut into 1-inch cubes
• 1 large onion, chopped
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 large carrots, sliced
• 2 large leeks (white portion only), cut into 1/2-inch slices
• 2 tablespoons minced fresh parsley, divided
• 1/2 teaspoon dried rosemary, crushed
• 1/2 teaspoon. salt
• 1/4 teaspoon pepper
• 1/4 teaspoon dried thyme
• 3 large potatoes, peeled and sliced
• 3 tablespoons butter, melted, divided

Preheat oven to 375°. In a Dutch oven, heat oil over medium heat. Add lamb and onion; cook and stir until meat is no longer pink. Stir in flour until blended. Gradually add broth. Bring to a boil; cook until thickened, 1-2 minutes, stirring to loosen browned bits from pan. Add carrots, leeks, 1 tablespoon parsley, rosemary, salt, pepper and thyme.

Spoon into a greased 13×9-in. or 3-qt. baking dish. Cover with potato slices; brush with 2 tablespoons melted butter. Bake for 1 hour; brush the potatoes with remaining butter. Return to oven; bake until the meat is tender and potatoes are golden, 30 minutes to 1 hour longer. Cool briefly; sprinkle with remaining 1 tablespoon parsley.