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Lamb Stew with Leeks and Carrots

Lamb Stew with Leeks and Carrots


  • 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


  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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

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


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