Food Network: Irish Lamb Stew

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Irish Lamb Stew
Recipe courtesy EatingWell.com

Ingredients
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch
pieces
1 3/4 pounds white potatoes, peeled and 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
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 parsley leaves, chopped

Directions
Combine lamb, potatoes, carrots, celery, leeks, 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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cooker is that you need to manually time your cooking and then be there to turn it off. We found
that the programmable six-quart Smart-Pot Slow Cooker from Crock Pot (above, $70) offers several
features that justify the extra cost. A digital touchpad allows the user to control the heat
settings and time the cooking in increments of 30 minutes up to 20 hours (it's not unheard of, for
instance, for a brisket to cook for more than 12 hours). But perhaps our favorite feature is the
automatic shift-to-warm setting, which allows your meal to cook for its predetermined time and then
switch to a setting that keeps the food at a safe temperature until you're ready to eat. Put out the
plates, pour a glass of wine and you're ready for dinner. Now if they only had one that cleaned
itself...J.R.