By: Dee Miller, canfitpro PRO TRAINER
1 lb (450 g) boneless leg of lamb, trimmed & cubed
3 cups (750 mL) sweet potatoes, peeled, cubed
3 cups (750 mL) leeks, white parts only, well washed, thinly sliced
1 ½ cups (375 mL) carrots, peeled, cubed
1 ½ cups (375 mL) parsnips, peeled, cubed
1 ½ cups (375 mL) celery, sliced
1 ½ cups (375 mL) chicken broth, reduced-sodium
2 tsp (10 mL) thyme, fresh, chopped
½ tsp (2.5 mL) Sea salt
½ tsp (2.5 mL) pepper
- In a 6-quart slow cooker combine all ingredients. Stir to mix.
- Put on the lid and cook on low until the vegetables are cooked and the lamb is fork tender, about 8 hours. Season to taste.
About Dee Miller, canfitpro PRO TRAINER
canfitpro PRO TRAINER (PTS, FIS, HWL, FMA and CPR) Dee Miller is a sought-after speaker and educator regularly presenting at canfitpro conferences, as well as a being a continuing education provider for canfitpro. Dee has written two Healthy Eating Cookbooks, with her third coming out this summer. Connect with Dee through her website Edeefy.com, FB@Dee Miller and Instagram protrainerdee.
Dee also holds certifications with ACE, RYT 200, TRX R4, FM