Slow Cooker Lamb Stew with Leeks and Carrots
Uncooked lean and trimmed lamb leg(s)
990 gm, cubed
2 tsp, divided
½ pinch, divided
2 tsp, extra-virgin
3 medium, halved lengthwise, cut into 3.75-cm (1½-in) pieces
450 gm, baby-variety, halved widthwise
Canned chicken broth
2 Tbsp, fresh, minced
- In a large bowl, toss lamb with flour, 5 ml (1 tsp) salt and 1 ml (¼ tsp) pepper.
- 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.
- Add leeks and carrots to slow cooker; stir to combine.
- 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.