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.

NUTRITION PROFILE: Healthy Weight | High Potassium | Low Sat Fat | Low Calorie | Heart Healthy | Diabetes Appropriate | Gluten Free Diet

Makes 8 servings

ACTIVE TIME:  30 minutes

TOTAL TIME: 8 1/2 hours

EASE OF PREPARATION:  Easy

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

1. 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.

NUTRITION INFORMATION:  267 calories; 7 g fat (2 g saturated fat, 3 g mono unsaturated fat); 64 mg cholesterol; 27 g carbohydrates; 23 g protein; 4 g fiber; 518 mg sodium; 845 mg potassium

Nutrition Bonus: Vitamin A (139% daily value), Vitamin C (26% dv), Potassium (23% dv), Folate & Iron (15% dv).

1 1/2 Carbohydrate Servings

Exchanges: 1 starch, 2 vegetables, 2 lean meat

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.

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