How to Make Leftover Leg of Lamb Stew - A Step-by-Step Guide

Are you tired of the same old leftover leg of lamb sandwiches? Looking for a new and exciting way to use up that leftover roast? Look no further than this delicious Leftover Leg of Lamb Stew recipe. With just a few simple ingredients and minimal prep time, you can turn those leftover lamb scraps into a hearty and satisfying meal that the whole family will love.

With tender pieces of lamb, hearty vegetables, and a rich, flavorful broth, this stew is the perfect way to make the most of y...

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Ingredients

  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 4 ounces fresh white mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 tablespoons dry red wine
  • 16 ounces diced leftover roast lamb
  • 1 (28 ounce) can diced tomatoes, undrained
  • 2 sprigs rosemary
  • salt to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 2 hrs 30 mins
  • Total Time: 2 hrs 45 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
  • Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
  • Remove from the heat and cover.
  • Bake in the preheated oven until lamb is tender, 2 to 3 hours.
  • Nutrition

    414 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 115mg
    • Sodium: 594mg
    • Total Carbohydrate: 11g
    • Dietary Fiber: 2g
    • Total Sugars: 7g
    • Protein: 35g
    • Vitamin C: 18mg
    • Calcium: 90mg
    • Iron: 7mg
    • Potassium: 805mg