Photo of Slow Cooker Lamb Stew with Leeks and Carrots by WW

Slow Cooker Lamb Stew with Leeks and Carrots

Points® value
Total Time
7 hr 6 min
2 min
7 hr 4 min
This comforting stew is a perfect winter warmer. It’s delicious on its own or served over mashed potatoes or celery root puree.


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


450 gm, baby-variety, halved widthwise

Chicken broth

1 cup(s)

Dijon mustard

3 tbsp(s)


2 tbsp(s), fresh, minced

Minced garlic

1 tbsp(s)


  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.