Leftover Leg Of Lamb Stew Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• 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.
• Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
• Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
• 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.
• Serve with a fresh sprig of parsley and peasant bread. YUM YUM!

Steps:

• In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
• Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
• Add carrots and turnip and bring to a low boil for 15 minutes.
• Add potatoes and low boil for 15 minutes longer.
• Add mushrooms and peas and reheat to low boil.
• Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
• Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
• Add gravy browning to your liking.
• Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
• Enjoy remaining stew as is.

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
• Serve over rice.

Steps:

• In a large pot add the 3-4 T. of oil or butter and turn to medium-high heat.
• Add all the vegetables (besides the tomatoes), season with salt and pepper and cook a few minutes until they begin to soften.
• Add the lamb and cook until the outside is browned.
• In a nonstick skillet melt the 1/4 cup of butter over medium-low heat and add the flour. Cook a few minutes until the mixture gets a little color, no more than 4 minutes. There, you just made a roux. Easy.
• Add the roux to the pot along with the tomatoes, stock and beer. Stir to combine and bring to a boil.
• Turn down to a simmer and cook for 2 hours.
• Add the barley and herbs and cook for another 20 minutes or until the barley is cooked to your liking. Taste and adjust the seasonings. Bon Appetito.