Irish Lamb Stew

Irish Lamb Stew

Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.

From EatingWell: February/March 2006
Yield: 8 servings, generous 1 cup each
Active Time: 30 minutes
Total Time: 8 1/2 hours

Ingredients

  1. 2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
  2. 1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
  3. 3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
  4. 3 large carrots, peeled and cut into 1-inch pieces
  5. 3 stalks celery, thinly sliced
  6. 1 14-ounce can reduced-sodium chicken broth
  7. 2 teaspoons chopped fresh thyme
  8. 1 teaspoon salt
  9. 1 teaspoon freshly ground pepper
  10. 1/4 cup packed fresh parsley leaves, chopped

Preparation

  1. 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.

Tips & Notes

Nutrition

Nutrition Per Serving: 266 calories; 7 g fat (2 g sat, 3 g mono); 65 mg cholesterol; 27 g carbohydrates; 23 g protein; 4 g fiber; 427 mg sodium; 803 mg potassium.

Nutrition Bonus: Vitamin A (139% daily value), Vitamin C (26% dv), Potassium (23% dv), Folate & Iron (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetables, 2 lean meat