Leftover Leg Of Lamb Stew Recipes

TRADITIONAL LAMB STEW

Traditional Lamb Stew image

This lamb stew recipe is a delicious, nourishing and economical dish. The flavor improves if you make the stew the day before you serve it. -Margery Richmond, Fort Collins, Colorado

Provided by Taste of Home

Categories Dinner

Time 1h10m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds lamb stew meat
2 tablespoons olive oil, divided
3 large onions, quartered
3 medium carrots, cut into 1-inch pieces
4 small potatoes, peeled and cubed
1 can (14-1/2 ounces) beef broth
3/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
1 tablespoon all-purpose flour
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced chives
1/2 teaspoon minced fresh thyme

Steps:

In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

Nutrition Facts : Calories 360 calories, Fat 13g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 721mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LEFTOVER LEG OF LAMB STEW

Leftover Leg of Lamb Stew image

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

Ingredients

12 cups water
leg of lamb, bone
3 beef bouillon cubes
1 1/2 cups barley
2 cups baby carrots
2 cups frozen peas
1 cup chopped celery
1/4 cup green bell pepper
1/2 medium onion
1/2 tablespoon minced garlic
12 ounces lamb (what ever you have leftover)
1/4 tablespoon savory
1/4 tablespoon thyme
1/2 tablespoon salt
fresh ground pepper
1 1/2 cups condensed cream of mushroom soup
2 tablespoons balsamic vinegar

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

LEFTOVER LEG OF LAMB & RED POTATO STEW

Leftover Leg of Lamb & Red Potato Stew image

No sense in wasting a good leg of lamb roast with the bones. This is a hearty-very flavorful stew. Marinating the roast overnight prior to cooking it makes a world of difference.

Provided by Tonia B

Categories Stew

Time 10h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat)
1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas)
1 (14 1/2 ounce) can stewed tomatoes, chopped
4 cups cubed red potatoes, with skin on
4 cups chopped cabbage
1 cup chopped sweet onion
4 cups water (more or less)
2 tablespoons johny's au jus sauce (adj to taste)
1 tablespoon fresh coarse ground black pepper (adj to taste)
1 tablespoon seasoning salt (adj to taste)
1 tablespoon garlic salt (adj to taste)
2 tablespoons dried onion flakes

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.

Nutrition Facts : Calories 701.4, Fat 38.9, SaturatedFat 16.6, Cholesterol 189.9, Sodium 327.9, Carbohydrate 29.3, Fiber 5.7, Sugar 5.8, Protein 57.6

LEFTOVER LEG OF LAMB STEW

Leftover Leg of Lamb Stew image

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

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

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

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