2poundsboneless leg of lambtrimmed and cut into 1-inch pieces
1 ¾poundswhite potatoespeeled and cut into 1-inch pieces
3large leekswhite part only, halved, washed and thinly sliced
3large carrotspeeled and cut into 1-inch pieces
3stalks celerythinly sliced
1 14-ouncecan reduced-sodium chicken broth
2teaspoonschopped fresh thyme
1teaspoonsalt
1teaspoonfreshly ground pepper
¼cuppacked fresh parsley leaveschopped
Instructions
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.