RSS Feed

Irish Lamb Stew

 

 

 

 

 

 

 

 

 

 

Servings

8 servings, generous 1 cup each

Preparation Time

30 minutes

Nutrition

Per serving:

  • 266 calories
  • 7 g fat ( 2 g sat , 3 g mono )
  • 65 mg cholesterol
  • 27 g carbohydrates
  • 0 g added sugars
  • 23 g protein
  • 4 g fiber
  • 427 mg sodium
  • 803 mg potassium

Ingredients

  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  • 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
  • 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
  • 3 large carrots, peeled and cut into 1-inch pieces
  • 3 stalks celery, thinly sliced
  • 1 14-ounce can reduced-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • 1/4 cup packed fresh parsley leaves, chopped

Preparation

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.

 

  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker
  • 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.

 

 

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: