Leftover Leg of Lamb Stew
Nutritional Info
- Servings Per Recipe: 1
- 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
View full nutritional breakdown of Leftover Leg of Lamb Stew calories by ingredient
Introduction
Delicious way to use leftover bone and meatI sawed the bone into three pieces to make the broth Delicious way to use leftover bone and meat
I sawed the bone into three pieces to make the broth
Number of Servings: 1
Ingredients
-
12 cups water
12 oz leg of lamb ~ bone
3 beef bouillion cubes
1.5 cup Barley
2 cup slices carrots
1 cup diced celery
.5 cup canned mushrooms
.25 cup chopped green pepper
.5 cup chopped onions
1.5 tsp garlic
.25 tbsp Savory, ground
.25 tsp Thyme, ground
.5 tsp Salt
1 dash Pepper, black
12 oz lamb - meat, cut into small pieces
2 cup peas, frozen
2 tbsp Balsamic Vinegar
1.5 cup Cream of Mushroom Soup (small can)
Tips
Saw bone into three to keep it under water and get best flavor.
Recipe says you can use any kind of soup - celery, mushroom, tomato, potato.
Directions
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.