Slow cooker lamb stew with leeks and carrots
6
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(s)
2 pound(s)
All-purpose flour
0.25 cup(s)
Kosher salt
1.5 tsp
Black pepper
0.5 tsp
Olive oil
2 tsp
Uncooked leek(s)
3 medium
Carrots
1 pound(s)
Canned chicken broth
1 cup(s)
Dijon mustard
3 Tbsp
Rosemary
2 Tbsp
Garlic
2 medium clove(s)
Instructions
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
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