Irish Lamb Stew
Submitted by mdkeener on Sat, 02/21/2009 - 16:25.
Irish Lamb Stew
Summary
| Yield | |
|---|---|
| Source | “Eating Well Comfort Foods Made Healthy” |
| Prep Time | 6 hours |
| Diet genre | Low calorie |
| Recipes | Entrees |
Description
The stew is made with lean, boneless leg of lamb plus plenty of potatoes, leeks, carrots and celery. Chopped fresh thyme and parsley add an aromatic layer, plus a welcome touch of bright green.
Ingredients
- 2 lb boneless leg of lamb, trimmed and cut into 1-inch pieces
- 1 3⁄4 lb white potatoes, peeled and cut into 1-inch pieces
- 3 large leeks, whites only, halved, washed and thinly sliced
- 3 large carrots, peeled and cut into 1-inch chunks
- 3 stalks celery, thinly sliced
- 14 oz reduced-sodium chicken broth
- 2 t chopped fresh thyme
- 1 t salt
- 1 t ground black pepper
- 1⁄4 c packed fresh parsley leaves, chopped
Instructions
In a 6-quart slow cooker, combine the lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover the slow cooker, then cook on low until the lamb is fork-tender, about 7 to 8 hours. Stir in the parsley just before serving.
Notes
For lamb stew, leg meat is considerably lower in fat than other cuts and offers great flavor. The leg meat contains enough connective tissue so that it becomes relatively tender when cooked at a low temperature for a long time.
To keep things significantly healthier, always be sure to trim all meats of any visible fat before you cook them.
Another strategy for making a stew lean is to load it with vegetables. They add essential flavor and are filling, but low in fat and calories.
Mushrooms in particular add a deep, satisfying flavor to stew, plus they have a chewy, almost meaty texture.
Nutrition information per serving (values are rounded to the nearest whole number): 266 calories; 7 g fat (2 g saturated); 65 mg cholesterol; 27 g carbohydrate; 23 g protein; 4 g fiber; 427 mg sodium.
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