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.”
READY IN:
3hrs 30mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

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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