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
Preparation
Mix flour, salt and pepper in resealable plastic bag. Add lamb; shake until evenly coated. Heat oil in 12-inch skillet over medium-high heat. Cook lamb in oil about 20 minutes, stirring occasionally, until brown; drain.
Mix lamb and remaining ingredients except peas in 3 1/2- to 6-quart slow cooker.
Cover and cook on low heat setting 8 to 10 hours or until lamb is tender.
Skim fat from juices in cooker. Stir peas into lamb mixture.
Cover and cook on high heat setting 10 to 15 minutes or until peas are hot.
