Irish Stew with Lamb & Potatoes
Traditional Irish lamb stew is made with inexpensive shoulder or neck cuts of lamb, but for possibly the best Irish stew you'll ever make, give this version made with leg of lamb a try. Choose a bone-in cut to make the rich, flavorful broth for this healthy lamb stew. Requiring just a handful of ingredients and 35 minutes of active time, this lamb stew isn't just tasty--it's also easy!
Source: EatingWell Magazine, April 2019
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
To make ahead: Refrigerate stock (Steps 1-3) for up to 2 days. Refrigerate stew for up to 3 days or freeze for up to 3 months.
Nutrition Facts
Serving Size: about 1 1/4 cup
Per Serving:
254 calories; protein 25.9g; carbohydrates 22.1g; dietary fiber 3g; sugars 1.8g; fat 6.5g; saturated fat 2.3g; cholesterol 72.8mg; vitamin a iu 489.1IU; vitamin c 32mg; folate 47.9mcg; calcium 40.3mg; iron 3.2mg; magnesium 54.8mg; potassium 821.8mg; sodium 435mg.
Exchanges:
3 1/2 lean protein, 1 starch, 1/2 vegetable