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Irish Lamb Stewhttps://www.penzeys.com/shop/recipes/irish-lamb-stew/Hearty stews are one of the highlights of winter. Shoveling snow, not so much. This recipe is from Pat Nolan.2 lbs. boneless leg of lamb, trimmed and cut into 1-inch pieces1 3/4 lbs. potatoes, peeled and cut into 1-inch pieces (Pat likes to use white potatoes which have the thinner skin and bright white look for this dish)3 large leeks (white part only), halved, washed and thinly sliced3 large carrots, peeled and cut into 1-inch pieces3 ribs celery, thinly sliced1 14-oz.-can reduced sodium chicken broth (or 14 oz. water mixed with 1 tsp. CHICKEN SOUP BASE)1-2 tsp. PENZEYS PEPPER, to taste3 tsp. LAMB SEASONING1/4 Cup chopped fresh parsley
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