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 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 (nicer and healthier if you make your own stock)
  • 2 teaspoons chopped fresh thyme 
  • 1 teaspoon salt 
  • 1 teaspoon freshly ground pepper 
  • ​1/4 cup packed fresh parsley leaves , chopped

Irish lamb Stew


A rich stew full of potatoes, leeks and carrots that’ll cure whatever ails you. 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.

Serves:

Health Benefits: High Potassium, Low Sat Fat, Low Calorie, Heart Healthy, Diabetes Appropriate

DIRECTIONS:

  1. Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine.
  2. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours.
  3. Stir in parsley before serving.Can refrigerate for up to 2 days or freeze for up to 1 month.

Meat Recipes