Lamb Stew Pot Pie For Leftover Leg Of Lamb Recipes
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.
Provided by itscolleen
Categories Lamb/Sheep
Time 3h30m
Yield 6-8 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 499.5, Fat 17.4, SaturatedFat 6.2, Cholesterol 64.2, Sodium 1728.4, Carbohydrate 57.2, Fiber 13.8, Sugar 9.9, Protein 29.5
LAMB STEW / POT PIE FOR LEFTOVER LEG OF LAMB
I wanted to make the most of my leg of lamb after having Roasted Lamb with Potato, Onion and Tomato Gratin which was great. I had about 3 cups of lamb left and the bone. This is what I created. This recipe is open to a lot of changes and preferences but will give the inexperienced cook a good idea as to how to make that leftover lamb into two more great meals.
Provided by Michelle Dominic
Categories Savory Pies
Time 1h30m
Yield 2 meals, 6-8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 795.6, Fat 42.7, SaturatedFat 10.7, Sodium 1179.5, Carbohydrate 89.8, Fiber 6.7, Sugar 7.2, Protein 13.8
LEFTOVER LEG OF LAMB STEW
This is my favorite way to use up leftover lamb! Serve with egg noodles, pearl couscous, rice, mashed potatoes, or all by itself in a bowl.
Provided by ladybug2pa
Categories Soups, Stews and Chili Recipes Stews Lamb
Time 2h45m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 413.8 calories, Carbohydrate 11 g, Cholesterol 115.2 mg, Fat 22.6 g, Fiber 2.4 g, Protein 35.2 g, SaturatedFat 9.1 g, Sodium 593.8 mg, Sugar 6.6 g
LAMB STEW WITH LEMON AND FIGS
Steps:
- Set strainer lined with double layer of cheesecloth over medium bowl. Place yogurt in strainer; cover and chill 3 to 5 hours to drain. Transfer yogurt to small bowl. Stir in mint; season with salt and pepper. (Can be made 1 day ahead. Chill.)
- Place 1/2 cup warm water and saffron in small bowl; let stand at least 20 minutes to infuse.
- Sprinkle lamb with salt and pepper. Heat 2 tablespoons oil in heavy large pot over medium-high heat. Working in batches, cook lamb until brown on all sides, adding more oil as needed, about 5 minutes per batch. Transfer lamb to large bowl. Pour all but 1 tablespoon fat from pot (or add 1 tablespoon oil if dry); heat pot over medium heat. Add onions; sprinkle with salt and pepper. Sauté until beginning to brown, about 5 minutes. Add lemon, garlic, ginger, cinnamon, and cayenne. Stir 1 minute. Add saffron mixture; stir, scraping up browned bits. Add tomatoes with juice, figs, and lamb with any juices to pot. Stir to coat. Add 2 1/2 cups broth.
- Bring stew to boil. Reduce heat to medium-low, then cover with lid slightly ajar and simmer until meat is tender, stirring occasionally and adding more broth by 1/4 cupfuls as needed if dry, about 1 1/2 hours. Season to taste with salt and pepper. (Can be made 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and chill.)
- Bring stew to simmer, thinning with more chicken broth if necessary. Divide stew among 6 plates; top each serving with dollop of minted yogurt. Place wedge of Crispy Noodle Cake alongside each and serve.
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