Photo of Slow cooker lamb stew with leeks and carrots by WW

Slow cooker lamb stew with leeks and carrots

Total Time
6 hr 30 min
15 min
6 hr 15 min
Lamb stew is a wonderful one-pot cold-weather dish. This slow cooker version is a snap to prepare at only 15 minutes from the fridge to the slow cooker. Packed of vegetables, rosemary and dijon mustard, the savory smells of this meal will leave your home with a mouth-watering aroma. The fork-tender lamb and vegetables can stand alone or pair with a green salad for some cool crunch. If you like to overall flavor profile of this dish, try it with boneless skinless chicken thighs or some cubed pork shoulder. Although the long cooking over low heat is ideal for this dish, you can use the High setting and the stew should be done in 3 to 31/2 hours.


Uncooked lean and trimmed lamb leg

2 pound(s), cubed

All-purpose flour

¼ cup(s)

Kosher salt

1½ tsp, divided

Black pepper

½ tsp, divided

Olive oil

2 tsp, extra-virgin

Uncooked leeks

3 medium, halved lengthwise, cut into 1 1/2-inch pieces


1 pound(s), baby-variety, halved widthwise

Chicken broth

1 cup(s)

Dijon mustard

3 Tbsp


2 Tbsp, fresh, minced


2 clove(s), finely chopped


  1. Toss lamb with flour, 1 teaspoon salt, and ¼ teaspoon pepper in large bowl. Heat oil in large skillet over medium-high heat. Working in batches, add lamb to skillet and brown on all sides; add to slow cooker.
  2. Add leeks and carrots to slow cooker; stir to combine. Whisk broth, mustard, rosemary, and garlic together in medium bowl. Pour over lamb and vegetables; cover and cook on Low until lamb shreds easily with fork, about 6 hours. Stir in remaining ½ teaspoon salt and ¼ teaspoon pepper.
  3. Serving size: 1 cup


Most slow cookers heat more evenly on Low, and most foods will be tastier with longer cooking. That’s why we recommend cooking this stew on Low.