This hearty, savory stew is perfect for those rainy days when you just need stick-to-your-ribs goodness.
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.
You could also try this flavorful dish with cubed beef chuck, pork shoulder, or boneless, skinless chicken thighs instead of lamb, and use 3 medium onions in place of the leeks.