Sunday, March 13, 2011

Meal Planner Monday: Irish Lamb Stew

Here's a healthy, easy and festive Irish meal for St. Patrick's Day. I made this one for Grandma last spring as her March "Meals on Wheels" (I thought I had taken a picture but I guess I didn't)...yum!
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch pieces (I used neck meat which Martins usually carries and is quite reasonably priced)
1 3/4 pounds red potatoes, cut into 1-inch pieces
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
3 large leeks, white part only, halved, washed and thinly sliced
Cabbage, shredded
1 box chicken stock
2 teaspoons chopped fresh thyme (or dried equivalent)
1 teaspoon salt
1 teaspoon pepper
1/4 cup packed parsley leaves, chopped (or dried equivalent)
Directions Add all ingredients (except parsley if using fresh chopped) to 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. Or if you don't want to use the slow cooker, bring to a boil on stove top, then simmer for a couple hours. Stir in parsley before serving. Serve with Brown Bread or Irish Soda Bread

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