- 1 1/4 pounds boneless lamb shoulder, cut into 1-inch pieces
- Coarse salt and ground pepper
- 1 bunch leeks (1 1/2 pounds), white and light-green parts only, halved lengthwise, rinsed well, and thinly sliced crosswise
- 5 1/2 cups low-sodium chicken broth
- 3/4 pound small potatoes, halved or quartered if large
- 1/3 cup roughly chopped fresh parsley, for serving
- Season lamb with salt and pepper. In a large Dutch oven or heavy pot, cook lamb over medium until some of the fat has rendered, about 4 minutes. Increase heat to high and cook, stirring occasionally, until lamb is browned on all sides, 4 minutes. Add leeks and cook, scraping up any browned bits from the bottom of the pot, until leeks are translucent, 4 minutes. Add broth.
- Bring mixture to a boil. Reduce heat and simmer, partially covered, 45 minutes. Add potatoes and cook until potatoes and lamb are tender when pierced with a knife, 15 minutes. Season to taste with salt and pepper. To serve, top with parsley.
Prepare this dinner start to finish on Sunday, refrigerate, then reheat gently to serve.