Leftover Leg of Lamb Stew |
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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
3. Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
4. 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.
5. Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
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