LAMB, POTATO, AND LEEK STEW

Lamb, Potato, and Leek Stew image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 6

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1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
Coarse salt and ground pepper
1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
5 1/2 cups low-sodium chicken broth
3/4 pound small potatoes, halved or quartered if large
1/3 cup roughly chopped fresh parsley, for serving

Steps:

Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.

Nutrition Facts : Calories 434 g, Fat 13 g, Fiber 3 g, Protein 54 g