Irish Lamb Stew
Created by Bergy on March 16, 2012
- Servings: 7
- Prep Time: 20m
- Cook Time: 6-8h
- Recipe #4910
Ingredients
- 2 pounds boneless leg of lamb, trimmed, cut into 1 inch cubes
- 1 3/4 pounds white potatoes. peeled cut into 1 inch pieces
- 1 small rutabaga, peeled, cubed
- 3 large leeks, outer leaves removed, cleaned, white part only, thinly sliced
- 3 large carrots, peeled, cut into 1 inch pieces
- 3 stalks celery, thinly sliced
- 1 medium onion, cut in eighths
- 2 teaspoons fresh thyme, chopped
- 1 (14 ounce) can sodium reduced chicken stock
- Salt and pepper to taste
- 1/4 cup packed fresh parsley, chopped
How to Make
-
Step 1: Put all the ingredients except parsley into a 6 quart crock pot, stir to mix ingredients, put on the lid, turn on low and cook until the lamb is tender about 6-8 hours
-
Step 2: Spinkle on the parsley just before serving
Nutritional Facts
- Serving Size: 1 (440 g)
- Calories 933.4
- Total Fat - 40.3 g
- Saturated Fat - 17.2 g
- Cholesterol - 108.4 mg
- Sodium - 492.6 mg
- Total Carbohydrate - 101 g
- Dietary Fiber - 2.7 g
- Sugars - 2.3 g
- Protein - 39 g
- Calcium - 165.7 mg
- Iron - 7.5 mg
- Vitamin C - 60.5 mg
- Thiamin - 0.8 mg