Ingredients
- 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 c 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
Cooking Directions
Step 1
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.
Nutrition Info
- Serving: Per serving
- Calories: 266
- Carbohydrates: 27g
- Fat: 7g
- Protein: 23g
- Dietary Fiber: 4g
- Saturated Fat: 2g
- Monounsaturated Fat: 3g
- Cholesterol: 65mg
- Potassium: 803mg
- Sodium: 427mg
- Exchanges: 1 starch, 2 vegetables, 2 lean meat
- Carbohydrate Servings: 1 1/2