Bob and I were just talking about our plans for St. Patrick’s Day and I mentioned to him that I wanted to have a quick, comforting and delicious meal that our whole family could enjoy together. You know the kind…..something that you would eat as if you were really in Ireland. It’s one of the places I’ve always wanted to go to so I’m going to attempt to make this tomorrow. I have no doubt that it won’t be a hit and it will be a perfect meal since it’s snowing and cold here in Northwestern Pennsylvania. It’s a win-win for everyone!
I thought I’d share it with you just in case you need a meal idea. Now, if you don’t care for Lamb, I’m sure you could substitute chicken or beef. It would alter the nutritional data a little so just keep that in mind if you’re logging your meals.
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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Laura Kelly-Pifer is a Fitness Coach who strives to help others by giving hope and support to those that are dissatisfied with their current situation. Whether you are lacking physically, emotionally, financially, or nutritionally she is here to help you see REAL RESULTS!