1 tablespoon olive oil
2 pounds boneless lamb shoulder, cut into 1 ½ inch pieces
½ teaspoon salt, plus more to to taste
freshly ground black pepper to taste
1 large onion, sliced
2 carrots, peeled and cut into large chunks
1 parsnip, peeled and cut into large chunks (Optional)
4 cups water, or as needed
3 large potatoes, peeled and quartered
1 tablespoon chopped fresh rosemary (Optional)
1 cup coarsely chopped leeks
1 tablespoon chopped fresh parsley for garnish
