Thyme and Vegetable Lamb Stew
POINTS: 4
INSTRUCTIONS
1 pound lean leg of lamb, stew meat, trimmed, cut into 1-inch pieces
4 cup fat-free chicken broth, reduced-sodium
2 1/2 medium leek(s), or 2 large, white and pale green parts only, sliced
2 medium stalk celery, thinly sliced
2 medium carrot(s), thinly sliced
2 tsp dried thyme
1 tsp table salt
1/2 tsp black pepper, freshly ground
1 medium potato(es), baking-variety, peeled


Bring a large saucepan of water to a boil over high heat. Add lamb and cook 10 minutes; drain and set lamb aside.
Pour broth in same saucepan and bring to a boil over high heat. Add leeks, celery and carrots. Reduce heat and simmer, covered, 10 minutes.
Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 45 minutes.
Grate potato into stew, using small holes of a box grater. Stir well and reduce heat to lowest possible simmer. Cook, uncovered, stirring frequently, until thickened, about 10 minutes. Yields about 1 3/4 cup per serving.