Any leftover lamb leg and any vegetables hiding in your trash can be used to make leftover lamb stew. It is filling and tasty, and it is stuffed with veggies, including tomatoes for a touch of vivid freshness.
Good Old-Fashioned Leftover Lamb Stew
Difficulty: EasyServings
4
servingsPrep time
30
minutesCooking time
30
minutesCalories
520
kcalIngredients
Four slices of bacon
one medium yellow onion
four ounces of fresh white mushrooms
two cloves of garlic,
four tablespoons of dry red wine
Diced leftover roast lamb, 16 ounces.
2 sprigs of rosemary
1 (28 ounce) diced tomatoes
salt and pepper as desired
Directions
- Set the oven to 300 degrees Fahrenheit (150 degrees C).
- Over medium-high heat, cook bacon in a Dutch oven or other oven-safe saucepan, stirring periodically, for 6 to 8 minutes, or until almost crisp.
- Add the onion and cook for 5 to 8 minutes, or until golden brown. Add the mushrooms and the garlic, and sauté for 4 minutes, or until the mushrooms begin to release their juices.
- Pour wine into the saucepan and bring to a boil while using a wooden spoon to scrape the browned food particles from the pan’s bottom. For 3 to 4 minutes, let the water boil.
- Lamb should be added and coated and tomatoes and rosemary after stirring.
- Put salt in. up to a boil.
- Turn off the heat, cover the pan, and bake the lamb for 2 to 3 hours in the preheated oven.
