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Active Time:30 minsAdditional Time:8 hrsTotal Time:8 hrs 30 minsServings:8Yield:8 cupsJump to Nutrition Facts
Active Time:30 minsAdditional Time:8 hrsTotal Time:8 hrs 30 minsServings:8Yield:8 cups
Active Time:30 mins
Active Time:
30 mins
Additional Time:8 hrs
Additional Time:
8 hrs
Total Time:8 hrs 30 mins
Total Time:
8 hrs 30 mins
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2poundsboneless leg of lamb, trimmed and cut into 1-inch pieces1 ¾poundswhite potatoes, peeled and cut into 1-inch pieces3 large leeks, white part only, halved, washed (see Tip) and thinly sliced3large carrots, peeled and cut into 1-inch pieces3 stalks celery, thinly sliced1 14-ounce can reduced-sodium chicken broth2teaspoonschopped fresh thyme1teaspoonsalt1teaspoonfreshly ground pepper¼cuppacked fresh parsley leaves, chopped
Cook Mode(Keep screen awake)
Ingredients
2poundsboneless leg of lamb, trimmed and cut into 1-inch pieces
1 ¾poundswhite potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2teaspoonschopped fresh thyme
1teaspoonsalt
1teaspoonfreshly ground pepper
¼cuppacked fresh parsley leaves, chopped
DirectionsCombine 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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.Equipment: 6-quart slow cookerTip: 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.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.Originally appeared: EatingWell Magazine, February/March 2006
Directions
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.TipsMake Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.Equipment: 6-quart slow cookerTip: 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.For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
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.
Tips
Make Ahead Tip: Cover and refrigerate for up to 2 days or freeze for up to 1 month.
Equipment: 6-quart slow cooker
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.
For easy cleanup, try a slow-cooker liner. These heat-resistant, disposable liners fit neatly inside the insert and help prevent food from sticking to the bottom and sides of your slow cooker.
Originally appeared: EatingWell Magazine, February/March 2006
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Nutrition Facts(per serving)247Calories6gFat26gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
