Slow cooker lamb stew with leeks and carrots
5
Points®
Total Time
6 hr 30 min
Prep
15 min
Cook
6 hr 15 min
Serves
6
Difficulty
Easy
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.
Ingredients
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
Carrots
1 pound(s), baby-variety, halved widthwise
Chicken broth
1 cup(s)
Dijon mustard
3 Tbsp
Rosemary
2 Tbsp, fresh, minced
Garlic
2 clove(s), finely chopped
