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Friday, March 23 2012

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.


Irish Lamb Stew
Recipe from 
Servings: 8 servings, generous 1 cup each
Prep Time: 30 mins
Total Time: 8 hrs 30 mins
     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
       large leeks, white part only, halved, washed (see Tip) and thinly sliced
       large carrots, peeled and cut into 1-inch pieces
     stalks  celery, thinly sliced
     14-ounce can  reduced-sodium chicken broth
     teaspoons  chopped fresh thyme
     teaspoon  salt
     teaspoon  freshly ground pepper
    1/4  cup  packed fresh parsley leaves, chopped

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.


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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or freeze for up to 1 month.

Equipment: 6-quart slow cooker
Nutrition information
Calories 266, Total Fat 7 g, Saturated Fat 2 g, Monounsaturated Fat 3 g, Cholesterol 65 mg, Sodium 427 mg, Carbohydrate 27 g, Fiber 4 g, Protein 23 g, Potassium 803 mg. Daily Values: Vitamin A 139%, Vitamin C 26%, Iron 15%. Exchanges: Starch 1,Vegetable 2,Lean Meat 2. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 12:24 pm   |  Permalink   |  0 Comments  |  Email

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