Best 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
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
LEFTOVER LEG OF LAMB & RED POTATO STEW
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
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
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