Leftover Leg of Lamb & Red Potato Stew

Name: Leftover Leg of Lamb & Red Potato Stew
Prep time: 20 min
Cook time: 10 h
Total time: 10 h 20 min
Yield: 8-10 serving(s)
Ingredients: 5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat); 1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas); 1 (14 1/2 ounce) can stewed tomatoes, chopped; 4 cups cubed red potatoes, with skin on; 4 cups chopped cabbage; 1 cup chopped sweet onion; 4 cups water (more or less); 2 tablespoons johny's au jus sauce (adj to taste); 1 tablespoon fresh coarse ground black pepper (adj to taste); 1 tablespoon seasoning salt (adj to taste); 1 tablespoon garlic salt (adj to taste); 2 tablespoons dried onion flakes

Submitted by Tonia B

"No sense in wasting a good leg of lamb roast with the bones. This is a hearty-very flavorful stew. Marinating the roast overnight prior to cooking it makes a world of difference."

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Ready In:: 10hrs 20mins
Ingredients:: 12
Serves:: 8-10

ingredients

5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat)
1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas)
1 (14 1/2 ounce) can stewed tomatoes, chopped
4 cups cubed red potatoes, with skin on
4 cups chopped cabbage
1 cup chopped sweet onion
4 cups water (more or less)
2 tablespoons johny's au jus sauce (adj to taste)
1 tablespoon fresh coarse ground black pepper (adj to taste)
1 tablespoon seasoning salt (adj to taste)
1 tablespoon garlic salt (adj to taste)
2 tablespoons dried onion flakes

directions

I use an overnight marinade for my roast. There are several on this site to pick from. I cook per recipe #600948 High Altitude Lamb. I have all the seasonings in the marinade that are listed in this, so I only add the slivers of garlic. Reserve the juices and freeze for use in the stew. After a few meals of the roast, I throw the leftover in the freezer until I want to make some stew.
In a crock pot, combine all ingredients. Amount of vegetables can be adjusted. I state 4 cups of water, I add enough water to slightly cover the ingredients. Cover & cook on high for a few hours then turn on low and cook for about 8-10 more hours. I find with stew, the longer you cook it the thicker it gets. (If you prefer a thick stew, you can flour your lamb prior to placing in crock pot too.) All ingredients are adjustable to your taste.
Prep time and cooking time do not include the cooking of the roast.

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Reviews

I had made a few lamb shanks in the oven but ended having a super busy week so I looked for a recipe that I could use for these leftovers. This recipe is not only unbelievably easy but so amazingly tasty. I did add a few small ingredients....1 tbsp. duck fat and 2 tbsp veal concentrate. The rest was simple!

aliapis
My husband made this last night. It smelled delicious as it cooked and tasted very good, too.

yumsfrommum
I loved this way of using up leftover leg of lamb. I couldn't find au jus sauce, but used A-1 steak sauce instead. We ate this over couscous and really enjoyed it. Thanks for posting.

CaramelPie

RECIPE SUBMITTED BY

Tonia B

United States

4 Recipes

I am a bookkeeper & I love good food! I don't cook too much during the week, so my weekends are my time to either play in the kitchen or take a drive and check out a new restaurant. I recently moved to S.W. Montana and I absolutely love it here. My daughters live in Colo & have both made me Grandma. Don't get to see them too often, so every time we do get together it is with good food! Here are some Fall pics of Montana. http://www.recipezaar.com/members/home/89366/MVC-009S.JPG http://www.recipezaar.com/members/home/89366/MVC-015S.JPG http://www.recipezaar.com/members/home/89366/MVC-011S.JPG http://www.recipezaar.com/members/home/89366/MVC-016S.JPG

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