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
  serving.

  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

  EatingWell.com | September 2011

  MM Format by Dave Drum - 02 November 2011

  Uncle Dirty Dave's Archives

MMMMM

... The point is not to pay back kindness but to pass it on. -- Julia Alvarez

--- BBBS/Li6 v4.10 Toy-3
 * Origin: Prism bbs (1:261/38)