Leftover Lamb Stew Recipe
I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of the veggies and the gravy.
- 1 lb. cooked lamb, cut into small chunks
- 2 Tbsp. flour
- 1 tsp. kosher salt
- 1/2 tsp. ground pepper
- 2 Tbsp. olive oil
- 3 carrots, chopped into small dice
- 2 stalks celery, chopped into small dice
- 1/2 a large onion, chopped into small dice
- 32 oz. chicken stock
- 1 half sprig of fresh rosemary
- 1 tsp. dried thyme
- 1/2 cup pearl barley
- 1/2 cup leftover lamb gravy (or make some gravy using Bisto)
- 1-1/2 cups cut-up leftover roasted potatoes (or if using fresh, 4 small red potatoes cut into 1/2" pieces)
- 1-1/2 cups combination leftover peas and corn (or use frozen)
- Toss the cubed lamb with the flour/salt/pepper mixture in a ziplock bag. Heat 1 Tbsp. olive oil in a small stockpot and add mirepoix (carrots, celery, onion). Saute for about 3-5 minutes, then add additional 1 Tbsp. olive oil, and the lamb. Brown lamb over medium-high heat for a few minutes, then add the chicken stock. Toss in fresh rosemary and dried thyme, and stir in barley and leftover gravy.
- Bring to a boil, then turn down to a simmer and cook for 1 hour with lid tipped (to allow steam to escape), stirring occasionally.
- After 1 hour, add leftover cut-up potatoes (if using uncooked potatoes, add them 20 minutes earlier). Cook for about 5 minutes or so, add peas and corn, and heat those vegetables.
- Serve ladled into a soup bowl (if there is too much liquid, use a slotted spoon first and then spoon a bit of gravy over top).
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