Irish Lamb Stew

2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces

13/4 pounds white potatoes, peeled and cut into 1-inch pieces

3 large leeks, whites only, halved, washed and thinly sliced

3 large carrots, peeled and cut into 1-inch chunks

3 ribs celery, thinly sliced

1 can (14 ounces) reduced-sodium chicken broth

2 teaspoons chopped fresh thyme

1 teaspoon salt

1 teaspoon ground black pepper

1/4 cup packed fresh parsley leaves, chopped

In a 6-quart slow cooker, combine the lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover the slow cooker, then cook on low until the lamb is fork-tender, about 7 to 8 hours.

Stir in the parsley just before serving.

Serves eight.

@Recipe nutrition:Nutrition values per serving: 266 calories, 7 g fat (2 g saturated), 27 g carbohydrates, 4 g fiber, 23 g protein, 65 mg cholesterol, 427 mg sodium.

"EatingWell Comfort Foods Made Healthy" (2009 The Countryman Press)