Irish Lamb Stew

Add a touch of Irish luck to your dinner table with a healthy twist with this traditional St. Patrick’s Day meal.


  • 2 pounds boneless leg of lamb, cut into 1-inch chunks
  • 2 pounds red potatoes, peeled and cut into chunks
  • 3 leeks, thinly sliced
  • 2  carrots, peeled diced
  • 3 stalks celery, diced
  • 4 cups low-sodium chicken broth
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon salt
  • 1 teaspoon freshly ground pepper
  • Chopped parsley, chives and low-fat sour cream to top, if desired


In a Dutch oven, combine meat, vegetables, spices and broth. Cook on low for 7 hours, or until the lamb is tender. Top with parsley, chives and sour cream when ready to serve.