Lamb Dijon

You'll be counting sweet little lambs instead of sheep once you try this delicious dinner!

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Prep Time 25 min
Total Time 4 hr 40 min
Servings 6

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

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Directions

1 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.
2 Mix lamb and remaining ingredients except peas in 3 1/2- to 6-quart slow cooker.
3 Cover and cook on low heat setting 8 to 10 hours or until lamb is tender.
4 Skim fat from juices in cooker. Stir peas into lamb mixture.
5 Cover and cook on high heat setting 10 to 15 minutes or until peas are hot.

EXPERT TIPS

Expert Tips

Grate the lemon peel before squeezing the lemon for juice, being careful to grate only the yellow part of the peel because the white pith is very bitter. To get the most juice from a lemon, roll it on a counter while pushing down firmly to break the tissues inside, which will release the juice. Or heat the lemon in the microwave for a minute, which also helps to release the juice.

For a Dijon-flavored beef dish, use the same amount of beef stew meat instead of lamb.

Gremolata, which is served with Italian braised veal shanks, would also be yummy sprinkled over this lamb dish. Just mix 2 tablespoons chopped fresh parsley, a finely chopped clove of garlic and 1 teaspoon grated lemon peel. Sprinkle it over each serving of lamb.

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