Meat Recipes -Slow Cooker Irish Lamb Stew


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Slow Cooker Irish Lamb Stew

2 pounds boneless leg of lamb, fat trimmed, cut in 1-inch pieces

1 3/4 pounds white potatoes, peeled & cut into 1-inch pieces

3 large carrots, peeled & 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

Method

In traditional fashion, nothing here is browned first, just all stewed together.

Combine lamb, potatoes, carrots, celery, leeks, broth, thyme, salt and pepper in a 6-quart slow cooker. Stir to combine .Cover and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving. Easy as - lamb stew!
Serves: 8
To make ahead: Cover and refrigerate for up to 2 days or freeze for up to 1 month. Gives you time to prepare a great St. Patrick's Day party.

Contributor: pat ciesla

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