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 leeks (white portion only), cut into 1/2-inch slices
2 large carrots, sliced
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 and divided
1. 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 leeks, carrots, 1 tablespoon parsley, rosemary, salt, pepper and thyme.
2. Spoon into a greased 13x9-in. or 3-qt. baking dish. Cover with potato slices, brush with 2 tablespoons melted butter. Bake 1 hour, brush potatoes with remaining butter. Return to oven, bake until meat is tender and potatoes are golden, 30 minutes to 1 hour more. Cool briefly, sprinkle with remaining parsley.
3. Freeze option: Remove baking dish from oven, cool completely. Before adding remaining parsley, cover dish and freeze. Freeze parsley separately. To use, partially thaw lamb in refrigerator overnight. Remove from refrigerator 30 minutes before baking; thaw remaining parsley. Preheat oven to 350°. Reheat, covered, until a thermometer reads 165°, about 1 hour. Sprinkle with remaining parsley.