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Irish Lamb Stew

Source: © EatingWell Magazine
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Rating: 5   Reviews: 2 See Reviews
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Active Time:  30 Minutes
Total Time:  8 Hours 30 Minutes
  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
Irish Lamb Stew Recipe at Cooking.com
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 Find Similar Recipes »
 Holiday Lamb Feasts
 Slow Cooker Recipes: Stews & One Dish Meals
 Supper for St. Patrick
Nutrition Facts per Serving
Yield:   8 servings
Calories: 244
Fat. Total: 5g
Protein: 21g
Carbohydrates, Total: 27g
Fat, Saturated: 2g
Fiber: 4g
Cholesterol: 58mg
Sodium: 414mg
% Cal. from Fat: 18%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Tracie, CA Reviewed: 12/13/2008
Great, easy stew!!!
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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