Leftover Stew Recipes

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LEFTOVER LEG OF LAMB STEW



Leftover Leg of Lamb Stew image

Comfort food at it's best! This is a great way to stretch that leftover lamb into a second meal. Smells DEVINE cooking. My hubby doesn't care much for leg of lamb - but tolerates it on occassion since the rest of us love it. He didn't even realize this was lamb - and he LOVED it! This would also work wonderful in a slow cooker / crock pot.

Provided by itscolleen

Categories     Lamb/Sheep

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 17

12 cups water
leg of lamb, bone
3 beef bouillon cubes
1 1/2 cups barley
2 cups baby carrots
2 cups frozen peas
1 cup chopped celery
1/4 cup green bell pepper
1/2 medium onion
1/2 tablespoon minced garlic
12 ounces lamb (what ever you have leftover)
1/4 tablespoon savory
1/4 tablespoon thyme
1/2 tablespoon salt
fresh ground pepper
1 1/2 cups condensed cream of mushroom soup
2 tablespoons balsamic vinegar

Steps:

  • In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
  • Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
  • Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
  • Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
  • Serve with a fresh sprig of parsley and peasant bread. YUM YUM!

Nutrition Facts : Calories 499.5, Fat 17.4, SaturatedFat 6.2, Cholesterol 64.2, Sodium 1728.4, Carbohydrate 57.2, Fiber 13.8, Sugar 9.9, Protein 29.5

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