Serves 6, 1 C per serving
2 lbs lean, trimmed lamb leg, cubed
1/4 C all-purpose flour
2 tsp kosher salt, divided
1/2 tsp black pepper, divided
2 tsp extra-virgin olive oil
3 medium leeks, halved lengthwise, cut into 1 1/2 inch pieces
1 lb baby carrots, halved widthwise
1 C chicken broth
3 Tbsp Dijon Mustard
2 Tbsp rosemary, fresh, minced
1 Tbsp garlic, minced
In a large bowl, toss lamb with flour, 1 tsp salt and 1/4 tsp pepper.
In a large non-stick skillet, heat oil over medium-high heat. Working in batches, add lamb and brown on all sides. Add to crock pot.
Add leeks and carrots. Stir to combine.
In a medium bowl, whisk broth, mustard, rosemary, and garlic.
Pour over lamb and vegetables. Cook on low for 6 hours.
Stir in remaining salt and pepper.