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Irish Lamb Stew

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Irish Lamb Stew

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Source: © EatingWell Magazine

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Rating:

Reviews: 2 See Reviews

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Active Time:  30 Minutes
Total Time:  8 Hours 30 Minutes
Yield:  8 servings

This is Emerald Isle penicillin: a rich stew that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together.

RECIPE INGREDIENTS

2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces

1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces

3 large carrots, peeled and cut into 1-inch pieces

3 stalks celery, thinly sliced

3 large leeks, white part only, halved, washed and 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 parsley leaves, chopped

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DIRECTIONS

Combine lamb, potatoes, carrots, celery, leeks, 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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Yield: 8 servings

Calories:

244

Fat. Total:

Protein:

21g

Carbohydrates, Total:

27g

Fat, Saturated:

Fiber:

Cholesterol:

58mg

Sodium:

414mg

% Cal. from Fat:

18%

Spotlight Recipe Review

See all 2 reviews »

Rating:

by: Tracie, CA

Reviewed: 12/13/2008

Great, easy stew!!!

See all of Tracie's reviews »

This stew is not only fantastic but supper easy. Chop up everything and dump in a crock pot and let it do it's thing.

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33 people gave this Cheers. Click here to Cheer this review.

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