1. In a large Dutch oven, heat oil. 2. Brown Lamb and Onion. 3. Stir in flour; mix well. 4. Gradually add broth. 5. Bring to a boil, stirring to remove browned bits from pan. 6. Add carrots, leeks, 1 tablespoon parsley, bay leaf, rosemary, salt, pepper and thyme. 7. Spoon into a greased 3-quart baking dish. 8. Cover with potatoes and dot with butter. 9. Bake uncovered, at 375 for 1-1/2 to 2 hours, or until the meat and potatoes are tender. 10. Discard bay leaf. 11. Garnish with remaining parsley.