By the Associated Press

Start to finish: 8 hours (15 minutes active)
Servings: 8

• 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
• 1 ¾ pounds white potatoes, peeled and cut into 1-inch pieces
• 3 large leeks, whites only, halved, washed and thinly slices
• 3 large carrots, peeled and cut into 1-inch chunks
• 3 stalks celery, thinly sliced
• 14-ounce can reduced-sodium chicken broth
• 2 teaspoons chopped fresh thyme
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ¼ cup packed fresh parsley leaves, chopped
  

In a 6-quart slow cooker, combine the lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover the slow cooker, then cook on low until the lamb is fork-tender, about 7 to 8 hours. Stir in the parsley just before serving.

Nutrition information per serving (values are rounded to the nearest whole number): 266 calories; 7 g fat (2 g saturated); 65 mg cholesterol; 27 g carbohydrate; 23 g protein; 4 g fiber; 427 mg sodium.

Recipe from "Eating Well Comfort Foods Made Healthy," The Countryman Press, 2009

Labels: Irish Lamb Stew

This entry was posted by Jacqui Pini, on Wednesday, March 17, 2010. You can leave your response .