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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (2-pound) boned leg of lamb |
2 cups thinly sliced leek (about 2) |
1/2 cup uncooked pearl barley |
1/4 cup yellow or green split peas |
4 (16-ounce) cans fat-free, less-sodium chicken broth |
4 cups (1-inch) cubed peeled turnips (1 1/2 pounds) |
1 cup chopped celery |
1 cup (1-inch-thick) sliced carrot |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Trim fat from lamb, and cut lamb into 1-inch cubes. Combine lamb, sliced leek, barley, peas, and broth in a large Dutch oven, and bring to a boil. Reduce heat, and simmer 45 minutes, stirring occasionally. Add the turnips and remaining ingredients, and bring to a boil. Reduce heat, and simmer 40 minutes or until turnips are tender.
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