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Lamb Dijon
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Prep Time:
25 minutes
Total Time:
4 hours 40 minutes
Indulge in this delightful dinner that will have you dreaming happily all night!
Ingredients:
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons vegetable oil
  • 2 pounds lamb stew meat
  • 6 new potatoes (1 1/4 pounds), cubed
  • 1/4 cup Dijon mustard
  • 1/2 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary leaves
  • 2 cloves garlic, finely chopped
  • 1 can (14 1/2 ounces) ready-to-serve beef broth
  • 1 package (10 ounces) frozen green peas, thawed
Instructions:
  • Combine flour, salt, and pepper in a resealable plastic bag. Add the lamb and shake thoroughly to coat evenly. Heat oil in a 12-inch skillet over medium-high heat. Cook the lamb in the oil for about 20 minutes, stirring occasionally, until it is browned; then drain off any excess oil.
  • Combine lamb and the rest of the ingredients, excluding peas, in a 3 1/2- to 6-quart slow cooker.
  • Slow cook on low heat for 8 to 10 hours until the lamb is tender.
  • Remove excess fat from the juices in the cooker, then mix in the peas with the lamb.
  • Cook on high heat with the cover on for 10 to 15 minutes until the peas are hot.

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