Slow Cooked Lamb Stew with Carrots & Leeks

This perfectly comforting stew is a tasty, cozy winter dish. Serve it on its own or over mashed potatoes or celery root puree.

Prep:  20 minutes 
Cook: 7 hours
Yield: 6 Servings


  • 2 lb cubed and trimmed lamb leg
  • ¼ cup all purpose flour
  • 1 TB kosher salt, divided
  • 1/2 tsp pepper, divided
  • 2 tsp extra virgin olive oil
  • 1 cup chicken stock
  • 3 TB Dijon mustard
  • 2 TB minced fresh rosemary
  • 1 TB minced garlic
  • 3 medium leeks, halved lengthwise, cut into 1 ½” pieces, washed thoroughly
  • 1 lb bag baby carrots, halved width-wise


In a large bowl, toss lamb with flour, 1 tsp salt, and ¼ tsp pepper.  In a large non-stick skillet, heat olive oil over medium-high heat.  Working in batches, brown lamb cubes on all sides and add to crock pot. Place leeks and carrots in crock pot and stir to combine.  In a medium bowl, whisk together stock, mustard, rosemary and garlic.  Pour over lamb and vegetables and cook on low for 6-8 hours or until lamb shreds easily.  Season with additional 2 tsp kosher salt and ¼ tsp pepper.