Lamb Stew with Leeks and Carrots
This comforting stew is a perfect winter warmer. It's delicious on its own or served over mashed potatoes or celery root puree.
- 2 pounds cubed uncooked lean and trimmed lamb legs
- 1/4 cup all-purpose flour
- 2 teaspoons kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 teaspoons olive oil, extra virgin
- 3 medium uncooked leeks, halved lengthwise, cut into 1 1/2-inch pieces
- 1 pound uncooked carrots, baby-variety, halved widthwise
- 1 cup canned chicken broth
- 3 tablespoons Dijon Mustard
- 2 tablespoons fresh minced rosemary
- 1 tablespoon minced garlic
- In a large bowl, toss lamb with flour, 1 teaspoon salt and 1/4 teaspoon pepper.
- 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.
- Add leeks and carrots to slow cooker; stir to combine.
- 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.
- Recipe courtesy of Weight Watchers
Per serving: 288 kcal cal., 7 g fat (2 g sat. fat), 1096 mg sodium, 3 g fiber, 35 g pro.. Percent Daily Values are based on a 2,000 calorie diet