Slow cooker lamb stew with leeks and carrots
Uncooked lean and trimmed lamb leg(s)
2 pound(s), cubed
1½ tsp, divided
½ tsp, divided
2 tsp, extra-virgin
3 medium, halved lengthwise, cut into 1 1/2-inch pieces
1 pound(s), baby-variety, halved widthwise
Canned chicken broth
2 Tbsp, fresh, minced
2 medium clove(s), finely chopped
- 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.
- 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.
- Serving size: 1 cup