2 lbs. boneless leg of lamb, trimmed and cut into 1" pieces
1¾ lbs. white potatoes, peeled and cut into 1" pieces
3 large leeks, white part only, halved, washed and thinly sliced
3 large carrots, peeled and cut into 1" pieces
3 stalks celery, thinly sliced
14 oz. can reduced-sodium chicken broth
2 tsp. chopped fresh thyme
1 tsp. salt
1 tsp. freshly ground pepper
¼ c. packed fresh parsley leaves, chopped
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-qt. slow cooker; stir to combine. Put lid on and cook on Low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving. —8 servings.
• Exchange (per serving—generous 1 c.): 350 calories, 17 g fat, 7 g saturated fat, 24 g protein, 25 g carbohydrate, 4 g fiber, 526 mg sodium.