3/4 lb boneless leg of lamb, trimmed of all visible fat and cut into 1" cubes
3/4 lb sm red potatoes, quartered
6 cups water
3 cups fat-free reduced-sodium beef or chicken broth
3 med carrots, sliced
3 med parsnips, sliced
1 pkg (8 oz) shredded cabbage
1 lg onion, halved and sliced
1 bay leaf
1 tsp dried thyme
1/2 tsp salt
1/4 cup chopped parsley
In a Dutch oven, combine lamb, potatoes, water, broth, carrots, parsnips, cabbage, onion, bay leaf, thyme, and salt. Cover and bring to a boil over high heat.
Reduce heat to medium-low. Partially cover and simmer 45 minutes. Stir in parsley.
Cook, uncovered, stirring occasionally, 45 minutes, or until lamb is fork-tender. Remove and discard bay leaf.
Makes 4 servings
Per serving: 321 calories, 25 g protein, 46 g carbohydrate, 5 g fat, 46 mg cholesterol, 10 g fiber, 1,054 mg sodium
Decadent (yet smart!) desserts
