Happy St. Patrick's Day

Happy St. Patrick's Day ! (a day late)

I miss living and working in Boston where 3/17 is a holiday.

Evacuation Day

The day the British evacuated Boston ... i think it is just really an excuse to have St. Paddy's Day off.

For many years I have made corned beef and cabbage in a slow cooker with herbs, spices and a dash of brandy. After the Aruba weight gain ... all due to Dutch grandmothers I am sure ..... I went in search of a Weight Watchers approved Irish Dinner that I thought Nick (my son) would eat!

Is there an Irish word for Voila

Thyme and Vegetable Lamb Stew

adapted from weightwatchers.com
Of course I could not find all of the ingtrediatents I needed ....


par for the course living in Western Mass .. never that that problem in Boston !

	1 pound(s) lamb shoulder chops with the bone
	4 cup(s) fat-free beef broth
	1 medium leek, sliced
	1 medium onion, diced
	1 medium carrot, thinly sliced 1 medium parsnip, thinly sliced
	1 Tbsp dried thyme
	1 tsp table salt
	1/2 tsp black pepper, freshly ground
	1 medium potato(es), baking-variety, peeled

• Brown the lamb in a Dutch Oven coated with cooking spray. Remove from heat and set aside and able to handle
• Add onions to the same pan and saute until beginning to soften.
• Cut lamb from bones and chop into 3/4 inch pieces, reserving the bones.
• Pour broth in same saucepan; bring to a boil over high heat. 
• Add bones, leeks, celery flakes, potatoes, parsnips and carrots; reduce heat and simmer, covered, 30 minutes.
• Return lamb to saucepan; add thyme, salt and pepper. Simmer, covered, until lamb is very tender, about 10-15 minutes.

Yields about 1 3/4 cup per serving. 

Even Nick liked it. He said it looked like dog food but  he ate all of it...isn't that the point.