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irish Lamb Stew




Source of Recipe


Suzie


List of Ingredients




irish Lamb Stew

2 lb boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
1 3/4 lb 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-oz can reduced-sodium chicken broth
2 tsp chopped fresh thyme
1 tsp salt
1 tsp freshly ground pepper
1/4 cup packed parsley leaves, chopped



Recipe



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.

Nutrition per Serving:
244 Calories, 5g Fat (2g sat, 2g Mono), 58mg Cholesterol, 27g Carbs,
21g Protein, 4g Fiber, 414mg Sodium

Nutrition bonus: Vitamin A (110% daily value), Vitamin C (30% dv),
Potassium (27% dv), Folate (20% dv), Iron (15% dv)

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 2 vegetables, 2 lean meat