Instructions
Lay lamb on a piece of wax paper; sprinkle with salt and flour, tossing to coat. Heat the oil over medium-high heat in a large skillet. Add lamb
and cook until until browned, turning occasionally, about 6 minutes. When you are ready to assemble the crockpot, transfer the lamb to a 6 quart crockpot. In a skillet over low heat, add leeks, tomato
paste, and 1 cup broth. Cook, stirring constantly to dissolve tomato paste. Scrape any browned bits off of the bottom of the skillet, and pour mixture over lamb in the crockpot. Add remaining broth,
barley, garlic, and thyme. Mix well. Spread turnips and carrots over top in even layers. Cover, cooking on low 8 to 10 hours or on high 4 to 5 hours, until lamb and veggies are tender. Garnish each
serving with parsley.
Nutritional information per serving (1 3/4 cups): 319 Cal, 10 g Fat, 3 g Sat Fat, 1 g Trans Fat, 68 mg Chol, 665 mg Sod, 32 g Carb, 6 g Fib, 26 g Prot, 7 mg Calc. Light
points: 6
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