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Irish Lamb Stew

Irish Lamb Stew
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 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
  • large leeks, white part only, halved, washed (see Tip) and thinly sliced
  • 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
Instructions
  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.

 

Tip

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.

Nutritional Information

Makes: 8 servings, generous 1 cup each
  • Calories266
  • Fat7 g
    • Saturated fat2 g
  • Cholesterol64 g
  • Carbohydrates27 g
    • Dietary fiber4 g
  • Protein23 g
  • Sodium518 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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