Ingredients for 8 servings

¼ cup packed fresh parsley leaves, chopped
1 teaspoon freshly ground pepper
1 teaspoon salt
1 14-ounce can reduced-sodium chicken broth
1 ¾ pounds white potatoes, peeled and cut into 1-inch pieces
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
2 teaspoons chopped fresh thyme
3 large carrots, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 stalks celery, thinly sliced

Directions

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.