Slow Cooker Lamb Stew with Leeks and Carrots

Ingredients

• 2 pound(s) uncooked lean and trimmed lamb leg(s), cubed
• 1/4 cup(s) all-purpose flour
• 2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 tsp olive oil, extra-virgin
• 3 medium uncooked leek(s), halved lengthwise, cut into 1 1/2-inch pieces
• 1 pound(s) uncooked carrot(s), baby-variety, halved widthwise
• 1 cup(s) canned chicken broth
• 3 Tbsp Dijon Mustard
• 2 Tbsp rosemary, fresh, minced
• 1 Tbsp minced garlic

Instructions

1. In a large bowl, toss lamb with flour, 1 teaspoon salt and 1/4 teaspoon 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 teaspoon salt and 1/4 teaspoon pepper; serve.

Notes

Yields about 1 cup per serving.