Irish Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces3 large leeks, white part only, halved, washed (see Tip) and thinly sliced3 large carrots, peeled and cut into 1-inch pieces3 stalks celery, thinly sliced1 14-ounce can reduced-sodium chicken broth2 teaspoons chopped fresh thyme1 teaspoon salt1 teaspoon freshly ground pepper1/4 cup packed fresh parsley leaves, chopped
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
TIP: Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker
Number of Servings: 8
Recipe submitted by SparkPeople user KATIESHARON.
TIP: Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.
MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker
Number of Servings: 8
Recipe submitted by SparkPeople user KATIESHARON.
Nutritional Info Amount Per Serving
- Calories: 236.2
- Total Fat: 8.0 g
- Cholesterol: 54.4 mg
- Sodium: 340.3 mg
- Total Carbs: 22.4 g
- Dietary Fiber: 2.4 g
- Protein: 18.6 g
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