Irish Lamb Stew
Ready in 1 hour
Serves : 8
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
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.
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.