Leftover Leg of Lamb Stew

This leftover lamb stew features bacon, onion, diced tomatoes, mushrooms, and rosemary sprigs simmered with red wine and diced tomatoes in the oven.

• Preparation Time: 15 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 45 mins
• Calories: 414 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.