Irish Lamb Stew
Lamb and Chickpea Curry
Lamb and Lentils Soup

Irish Lamb Stew

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

1 ¾ lbs. potatoes, peeled and cut into 1-inch pieces

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

3 large leeks, white parts only, halved, washed and sliced thin

3 stalks celery, sliced thin

1 14 oz. can reduced sodium, fat free chicken broth

2 teas. fresh thyme, chopped

¼ cup packed, fresh parsley, chopped

salt and pepper to taste

Place the lamb, potatoes, leeks, carrots, celery, chicken broth, thyme and salt and pepper in a 6-quart slow cooker.  Stir to combine and cook on low for about 8 hours until the lamb is fork tender. Add the parsley and serve.

Recipe makes 8 servings  Estimated WW Smart points 6 per serving

Lamb and Chickpea Curry

2 lbs. lean lamb shoulder chops

1 15 oz. can chopped tomatoes

1 15 oz. can chickpeas, rinsed and drained

1 medium onion, chopped fine

2 teas. vegetable oil

2 Tbsp. butter

2 cloves garlic, crushed

2 teas. fresh ginger, chopped fine

1 Tbsp. garam masala

1 Tbsp. turmeric

1 Tbsp. ground cumin

1 Tbsp. ground coriander

1 Tbsp. curry powder

¼ teas. cayenne pepper 

1 cup lower sodium fat free chicken broth

2 Tbsp. lemon juice

½ cup plain fat free yogurt

salt and pepper to taste

Preheat oven to 300 degrees F.  Place a large oven proof skillet over high heat.  Place 1 teaspoon of oil in the skillet. Season the lamb chops with salt and pepper and brown in the heated oil.  When chops are brown remove from skillet and set aside. Add the butter and the remaining oil to the same skillet and add the onion, garlic, and ginger and cook for about 5 minutes until the onion is soft.  Stir these ingredients often while cooking. Add the garam masala, turmeric, cumin, coriander, curry powder and cayenne pepper and cook for another 2 minutes while stirring constantly so the spices do not stick to the pan.  Add the chicken broth and bring mixture to a boil. Turn off the heat and stir in the tomatoes, chickpeas, lemon juice, yogurt and the cooked lamb with the juices. Cover skillet tightly and place in preheated oven. Cook in oven for 3 hours.  Meat may be removed from bone before serving. 

Recipe makes 6 servings  Estimated WW Smart points 6 per serving

Lamb and Lentils Soup

½ lb. lamb, cut into cubes

1 ½  large onions, chopped

1 cup green lentils, rinsed and drained

3 carrots, peeled and sliced

4 cloves garlic, minced

¼ cup olive oil

4 oz. red wine

7 cups fat free lower sodium chicken broth

3 large fresh tomatoes, pureed

2 Tbsp. paprika

1 teas. ground cumin

½ teas. ground cinnamon

½ teas. ground nutmeg

½ teas. thyme

1 cup finely chopped fresh parsley

1 cup finely chopped cilantro

salt and pepper to taste

Heat the oil in a large skillet over medium-high heat.  Add the lamb and cook until brown. When lamb is brown add the wine to deglaze the pan.  Add the chopped onions, garlic and carrots and cook until vegetables are fork tender. Add the lentils and stir to combine.  Add the pureed tomatoes, paprika, cumin, cinnamon, nutmeg, thyme and salt and pepper to taste. Stir. Add the chicken broth and parsley and cilantro.  Reduce heat to low and simmer for at least 45 minutes or until the lentils are tender.

Recipe makes 10 servings, 1 cup each serving  Estimated WW Smart points 3 per serving