Irish Lamb Stew

Lamb stew is Irish penicillin: a rich stew full of potatoes, leeks and carrots that’ll cure whatever ails you. In traditional fashion, nothing here is browned first, just all stewed together. To keep it healthy make sure to trim the lamb of any visible fat before you cook it.


Total Time: 8 1/2 hours

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


  • Cover and refrigerate for up to 2 days or freeze for up to 1 month. | Equipment: 6-quart slow cooker

  • 8 servings, generous 1 cup each

  • 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.

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Nutritional Information (Per Serving)

Servings 8 Per serving

Calories 266

Carbohydrates 27g

Fat 7g

Saturated Fat 2g

Monounsaturated Fat 3g

Protein 23g

Cholesterol 64mg

Dietary Fiber4g

Potassium 848mg

Sodium 518mg

Added Sugars 0g

Exchanges 1 starch

2 vegetables

2 lean meat

Carbohydrate Servings1 1/2

› Irish Lamb Stew