Medium Side Dish Soup

Leftover Leg of Lamb Stew

Name: Leftover Leg of Lamb Stew
Prep time: 19 min
Cook time: 51 min
Total time: 70 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 4 slices bacon , chopped; 1 medium yellow onion , chopped; 4 ounces fresh white mushrooms , sliced; 2 cloves garlic , minced; 0.25 cups dry red wine; 16 ounces diced leftover roast lamb; 1 can diced tomatoes , 28 ounce; 2 sprigs rosemary; salt to taste

Total Time

1h 10m

19m prep · 51m cook

Servings

4 people

Rating

—

Difficulty

Medium

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This stew is my favorite use of leftover lamb! Serve with egg noodles, pearl couscous, rice, mashed potatoes, or all by itself in a bowl.

Ingredients

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

Instructions

1

Preheat the oven to 300 degrees F (150 degrees C).
2

Cook 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 sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.
3

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; season with salt. Bring to a boil. Remove from heat and cover.
4

Bake in the preheated oven until lamb is tender, 2 to 3 hours.