Leftover Leg of Lamb Stew
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
6 serv.- water↗12 cups
- leg of lamb↗
bone
- beef bouillon cubes↗3
- barley↗1 1⁄2 cups
- baby carrots↗2 cups
- frozen peas↗2 cups
- celery1 cup
chopped
- green bell pepper1⁄4 cup
- medium onion↗1⁄2
- garlic1⁄2 tablespoon
minced
- lamb (what ever you have leftover)↗12 ounces
- savory1⁄4 tablespoon
- thyme↗1⁄4 tablespoon
- salt↗1⁄2 tablespoon
- fresh ground pepper↗
- cups condensed cream of mushroom soup1 1⁄2
- tablespoons balsamic vinegar↗2
Step-by-step instructions
- 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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