Leftover Lamb Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 345.6
- Total Fat: 12.3 g
- Cholesterol: 67.5 mg
- Sodium: 81.2 mg
- Total Carbs: 29.8 g
- Dietary Fiber: 3.4 g
- Protein: 23.5 g
View full nutritional breakdown of Leftover Lamb Stew calories by ingredient
Introduction
If you have leftover roasted lamb from a holiday dinner (or even from Greek souvlaki take out!), this hearty, soul-warming pot of comfort is a great use for it. A can of IPA in the mix doesn't hurt either! If you have leftover roasted lamb from a holiday dinner (or even from Greek souvlaki take out!), this hearty, soul-warming pot of comfort is a great use for it. A can of IPA in the mix doesn't hurt either!Number of Servings: 6
Ingredients
-
2 tbsp camelina or olive oil
1 large onion, diced
6 cloves garlic, minced
6 oz carrots, chopped
1 1/2 lbs red skinned new potatoes, halved or quartered if large
1 lb roasted lamb meat, cubed
1 (12 oz) can or bottle India Pale Ale
2 cups water
1 tbsp dried thyme
1 tsp coarse-ground black pepper
salt to taste
3 tbsp brown Veloutine (or cornstarch + water for slurry)
Tips
This freezes well and you can use leftover beef as well
Directions
Heat oil in a large, heavy bottomed Dutch oven over medium heat.
Add the onions and cook, stirring occasionally, for 15 minutes.
Add the garlic, carrots and potatoes and cook just until the garlic is fragrant, about 1 minute.
Add the lamb, IPA, water, thyme and pepper and bring to a boil.
Reduce heat, cover and simmer for 3 hours, until meat begins to fall apart and vegetables are tender.
Uncover, add salt to taste and bring to a boil.
Add Veloutine or cornstarch slurry and cook, stirring, until sauce is thickened.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Add the onions and cook, stirring occasionally, for 15 minutes.
Add the garlic, carrots and potatoes and cook just until the garlic is fragrant, about 1 minute.
Add the lamb, IPA, water, thyme and pepper and bring to a boil.
Reduce heat, cover and simmer for 3 hours, until meat begins to fall apart and vegetables are tender.
Uncover, add salt to taste and bring to a boil.
Add Veloutine or cornstarch slurry and cook, stirring, until sauce is thickened.
Serving Size: Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.