Slow Cooker IRISH LAMB STEW St. Paul Pioneer Press Recipe adapted from "EatingWell Comfort Foods Made Healthy" (Countryman Press, 2009). Makes 8 servings. 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, whites only, halved, washed and thinly sliced 3 large carrots, peeled and cut into 1-inch chunks 3 stalks 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 6-quart slow cooker, combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper. Stir well. Cover slow cooker. Cook on low for 7 to 8 hours or until lamb is fork-tender. Stir in parsley just before serving. Nutrition information: One serving provides 266 calories, 7 grams fat (2 grams saturated), 65 milligrams cholesterol, 27 grams carbohydrate, 23 grams protein, 4 grams fiber, 427 milligrams sodium.