Irish Lamb Stew

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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.

Irish Lamb Stew
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 8 1/2 hours

  • 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

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

  2. 8 servings, generous 1 cup each

  3. 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.


Nutritional Facts

Servings
8
Per serving
Calories
266
Carbohydrates
27g
Fat
7g
Saturated Fat
2g
Monounsaturated Fat
3g
Protein
23g
Cholesterol
64mg
Dietary Fiber
4g
Potassium
848mg
Sodium
518mg
Added Sugars
0g
Exchanges
1 starch
2 vegetables
2 lean meat
Carbohydrate Servings
1 1/2

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3 replies

GOARMS
GOARMS 2013-11-13 11:41:05 -0500 Report

Cook The Irish Lamb stew last night. I changed the lamb (supermarket was out) with Veal. I have to say it was easy and quick. Thanks LOVE IT!!!

tinkerbell54
tinkerbell54 2013-05-04 01:08:47 -0500 Report

I rate this recipe a 7 stars. But I have a suggestion how about using deer meat. Deer meat is very low in fat. Tinkerbell54