Mobile Site Digital Editions | Magazine | Newsletters
Advertisement

Irish Lamb Stew

:  February/March 2006

Your rating: None Average: 4.1 (140 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 Recipe

Makes: 8 servings, generous 1 cup each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low saturated fat | Heart healthy | Healthy weight | High potassium | Gluten free |

View Our Nutrition Guidelines »

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

More Healthy Recipe Ideas

You Might Also Like

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


More From EatingWell

Recipe Categories

Health & Diet Considerations
Heart healthy
Healthy weight
High potassium
Gluten free
Diabetes appropriate
Low calorie
Low saturated fat
Meal/Course
Dinner

Season
Spring
Fall
Winter
Holiday
St Patrick's Day
Style/Theme
Budget
Entertaining, casual
Freezing instructions
Make ahead instructions
One dish meals
Type of Dish
Main dish, meat
Soups/stews
Ease of Preparation
Moderate
Total Time
More than 1 hour
Ethnic/Regional
English/Irish/Scottish
Servings
8 or more
Main Ingredient
Lamb
Preparation/ Technique
Braise/Stew
Slow cooker/Crockpot
Publication
February/March 2006
Advertisement

EatingWell Magazine

Subscribe » | Give a Gift | Customer Service
Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner