St. Patrick Day’s Lamb Stew
By Laura Kelly-Pifer
I absolutely adore St. Patrick’s Day. Coming from an Irish background, it’s a day that I enjoy celebrating.
This year, just like in previous years, I’ll be making a traditional Irish meal. This is a quick, comforting and delicious meal that our whole family can enjoy together and it’s something that my girls can make and pass down to their own little ones one day.
I thought I’d share it with you just in case you need a meal idea. It’s a St. Patrick Day’s Lamb Stew. Now, if you don’t care for Lamb, you could substitute a lean beef. It would alter the nutritional data a little so just keep that in mind if you’re logging your meals.
And, before I share with you, I must give credit to Clean Eating Magazine for the recipe source. I truly have found some AMAZING recipes to make from reading that magazine.
Irish Lamb Stew
From EatingWell: February/March 2006
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.
8 servings, generous 1 cup each | Active Time: 30 minutes | Total Time: 8 1/2 hours
- 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.
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
1 1/2 Carbohydrate Serving
Exchanges: 1 starch, 2 vegetables, 2 lean meat
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.
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