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From: Dave Drum (1:261/38)
To: All
Date: Fri, 16.03.18 19:00
St. Pat's Day 007 (Bond)
MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Irish Lamb Stew
Categories: Lamb/mutton, Stews, Potatoes, Vegetables, Poultry
Yield: 8 servings

2 lb Boneless leg of lamb;
- trimmed, in 1" pieces
1 3/4 lb White potatoes; peeled, in
- 1" pieces
3 lg Leeks; white part only,
- halved, washed, slice thin
3 lg Carrots; peeled, in 1"
- pieces
3 Ribs celery; thin sliced
14 oz Can chicken broth
2 ts Chopped fresh thyme
1 ts (ea) salt & ground pepper
1/4 c Packed fresh parsley leaves;
- chopped

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

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.

MAKE AHEAD TIP: Cover and refrigerate for up to 2 days or
freeze for up to 1 month.

Equipment: 6-quart slow cooker | September 2011

MM Format by Dave Drum - 02 November 2011

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