Irish Lamb Stew
By Coppermouse
This is Emerald Isle penicillin: a rich stew that'll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together.
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Ingredients
- 2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces
- 1 3/4 pounds 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-ounce can reduced-sodium chicken broth
- 2 teaspoons chopped fresh thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1/4 cup packed parsley leaves, chopped
Details
Preparation
Step 1
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.
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