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Irish Lamb Stew

February/March 2006

Your rating: None Average: 3.9 (182 votes)

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.



READER'S COMMENT:
"After cooking the stew in the crockpot, I separated the solids from the gravy because I didn't think there was enough liquid; then I added two more cups of chicken stock to the gravy with three tablespoons of flour, brought it to the boil...
Irish Lamb Stew

Makes: 8 servings, generous 1 cup each

Active Time:

Total Time:

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 (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

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

  • Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker
  • Tip: To clean leeks, trim and discard green tops and white roots. Split leeks lengthwise and place in plenty of water. Swish the leeks in the water to release any sand or soil. Drain. Repeat until no grit remains.

Nutrition

Per serving: 266 calories; 7 g fat (2 g sat, 3 g mono); 65 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 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).

Carbohydrate Servings: 1 1/2

Exchanges: 1 starch, 2 vegetables, 2 lean meat


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