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 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
Cooking Instructions
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.
Makes 8 servings, generous 1 cup each
Nutitional Info:
7g of fat
65 mg of cholesterol
27g carbohydrates
23g of protein
4g of fiber
426 mg of sodium
803 mg of potassium (26% dv)
Vitamin C 26% dv
Folate & Iron 15% dv
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