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.

• Preparation Time: 15 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 15 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

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.

Step 3

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.

Step 4

Remove from the heat and cover.

Step 5

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