0 Irish Lamb Stew

There are some recipes that I have to borrow from, for some reasons that I don't have in my files. Many good Recipes that I read about Irish Lamb Stew but I don't know which is best. I am sure some of you foodies already have one--care to share? Ok, Happy Patrick's Day! Bon Appetit.

Irish Lamb Stew

From EatingWell: February/March 2006

8 servings, generous 1 cup each

Active Time: 30 minutes

Total Time: 8 1/2 hours

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

PREPARATION

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; 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).

1 1/2 Carbohydrate Serving

Exchanges: 1 starch, 2 vegetables, 2 lean meat