Leftover Leg of Lamb Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
12 cups water12 oz leg of lamb ~ bone 3 beef bouillion cubes 1.5 cup Barley 2 cup slices carrots1 cup diced celery.5 cup canned mushrooms.25 cup chopped green pepper.5 cup chopped onions1.5 tsp garlic .25 tbsp Savory, ground .25 tsp Thyme, ground .5 tsp Salt 1 dash Pepper, black 12 oz lamb - meat, cut into small pieces2 cup peas, frozen 2 tbsp Balsamic Vinegar 1.5 cup Cream of Mushroom Soup (small can)
1. In a large pot, bring water and lamb bone to a rapid biol. Reduce to medium heat and cook for 2 hours to reduce. Remove bone.
2. Add bullion cubes, barley, carrots, celery, mushrooms, green pepper, onions, garlic, and spices. Reduce heat to low and cook for 35 minutes.
3. Add the leftover lamb.
4. Add peas, vinegar, and soup. Stir well and simmer for 5 minutes.
Serving Size: Makes 8 servings of about 1.5 cups
Number of Servings: 1
Recipe submitted by SparkPeople user VAINVT.
2. Add bullion cubes, barley, carrots, celery, mushrooms, green pepper, onions, garlic, and spices. Reduce heat to low and cook for 35 minutes.
3. Add the leftover lamb.
4. Add peas, vinegar, and soup. Stir well and simmer for 5 minutes.
Serving Size: Makes 8 servings of about 1.5 cups
Number of Servings: 1
Recipe submitted by SparkPeople user VAINVT.
Nutritional Info Amount Per Serving
- Calories: 2,590.9
- Total Fat: 78.1 g
- Cholesterol: 467.6 mg
- Sodium: 9,101.1 mg
- Total Carbs: 268.2 g
- Dietary Fiber: 55.8 g
- Protein: 203.7 g
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