Recipe Taken From:
* 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 Notes & Tips) 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
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.
Notes & Tips:
Make sure you trim any visible fat from lamb before you cook it. Also, it seemed like there wasn't enough liquid in my crockpot, but it turned out good. I think next time I would add a cup or two of water, just to give it a little wiggle room. I really liked it, I'm not sure if my guests liked it, their comments were that it was "hearty" and they didn't finish the bowl.
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.
Per serving: 266 calories; 7 g fat (2 g sat, 3 g mono); 65 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 23 g protein; 4 g fiber; 427 mg sodium; 803 mg potassium.