Slow Cooker Lamb Stew with Leeks and Carrots
1
Points®
Total time: 7 hr 6 min • Prep: 2 min • Cook: 7 hr 4 min • Serves: 6 • Difficulty: Easy
This comforting stew is a perfect winter warmer. It’s delicious on its own or served over mashed potatoes or celery root puree.
Ingredients
Uncooked lean and trimmed lamb leg
990 gm, cubed
All-purpose flour
¼ cup(s)
Kosher salt
2 tsp(s), divided
Black pepper
½ pinch(es), divided
Olive oil
2 tsp(s), extra-virgin
Uncooked leek
3 medium, halved lengthwise, cut into 3.75-cm (1½-in) pieces
Carrots
450 gm, baby-variety, halved widthwise
Chicken broth
1 cup(s)
Dijon mustard
3 tbsp(s)
Rosemary
2 tbsp(s), fresh, minced
Minced garlic
1 tbsp(s)
Instructions
1
In a large bowl, toss lamb with flour, 5 ml (1 tsp) salt and 1 ml (¼ tsp) pepper.
2
In a large nonstick skillet, heat oil over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to slow cooker.
3
Add leeks and carrots to slow cooker; stir to combine.
4
In a medium bowl, whisk together broth, mustard, rosemary and garlic. Pour over lamb and vegetables; cover and cook on low setting until lamb shreds easily with a fork, about 6 hours. Stir in remaining 5 ml (1 tsp) of salt and 1 ml (¼ tsp) pepper; serve.
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