Thinking of St. Patrick’s Day brought to mind this warm and welcoming Irish Stew. There are many versions of Irish Stew. A traditional stew calls for mutton, a sheep that is over a year old. This is a quick version uses leg of lamb for a tasty and tender dish. It’s a one-pot meal that’s ready in 15 minutes.

Helpful Hints:

— You can use yellow potatoes instead of red potatoes.

— You can use tenderloin beef cubes instead of lamb.

— To save time, slice the vegetables in a food processor fitted with a slicing blade.

Countdown:

— Prepare ingredients.

— Make stew.

Shopping List:

To buy: 10 ounces lamb cubes cut from leg of lamb, 1 bunch carrots, 1 bunch parsnips, 1 leek, 1/2 pound red potatoes, 1 container unsalted chicken broth, 1 bunch fresh thyme or 1 bottle dried thyme, 1 bunch parsley (optional garnish).

Staples: olive oil, onion, flour, salt and black peppercorns.

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IRISH STEW

2 teaspoons olive oil

3/4 pound leg of lamb cubes

1 cup sliced onion

1 cup sliced carrots

1 cup sliced parsnip

1 cup sliced leeks

1/2 pound red potatoes cut into 1/2- to 3/4-inch pieces (about 1 1/2 cups)

1 tablespoon fresh thyme or 1 teaspoon dried thyme

2 tablespoons flour

2 cups fat-free, unsalted chicken broth

Salt and freshly ground black pepper

2 tablespoons chopped parsley (optional)

Heat oil in a large nonstick skillet over medium-high heat. Add the lamb and brown on all sides, about 3 to 4 minutes. Remove from the skillet to a dish. Add the onion, carrots, parsnip, leeks, and potato cubes to the skillet. Saute 2 to 3 minutes stirring them as they saute. Sprinkle the vegetables with the thyme and flour. Stir to combine the flour with the vegetables. Add the chicken broth. Bring to a boil, lower heat to a simmer, cover and cook 10 minutes or until the potatoes are tender. Return the lamb to the skillet and cook 2 minutes. A meat thermometer should read 125 degrees Fahrenheit for rare and 145 degrees for medium rare. Add salt and pepper to taste. Sprinkle chopped parsley on top (optional).

Yield 2 servings.

Per serving: 488 calories (26% from fat), 14.2 g fat (4 g saturated, 5.9 g monounsaturated), 108 mg cholesterol, 41.6 g protein, 48.3 g carbohydrates, 7.4 g fiber, 184 mg sodium.

Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”