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Leftover Leg of Lamb Stew
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Savory leftover lamb stew with bacon, onions, mushrooms, and rosemary cooked low and slow in red wine-infused tomato broth.
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
Instructions:
  • Preheat the oven to a toasty 300 degrees F (150 degrees C).
  • In a Dutch oven or oven-safe pot, crisp up the bacon over medium-high heat, stirring occasionally for about 6 to 8 minutes. Next, cook the onion until golden brown for 5 to 8 minutes. Then, add mushrooms and garlic, sautéing until the mushrooms begin releasing their juices, around 4 minutes.
  • In a pot, pour the wine and bring it to a boil, scraping off the delicious browned bits with a wooden spoon. Let it boil for 3 to 4 minutes. Add the lamb and coat it well. Stir in the tomatoes and rosemary, season with salt, and bring it to a boil again. Remove from heat, cover, and enjoy.
  • Cook the lamb in the preheated oven until it is tender, which should take 2 to 3 hours.

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