Leftover Lamb Stew Recipe LindaWhit

1. 1

   Toss the cubed lamb with the flour/salt/pepper mixture in a ziplock bag.

2. 2

   Heat 1 Tbsp.

3. 3

   olive oil in a small stockpot and add mirepoix (carrots, celery, onion).

4. 4

   Saute for about 3-5 minutes, then add additional 1 Tbsp.

5. 5

   olive oil, and the lamb.

6. 6

   Brown lamb over medium-high heat for a few minutes, then add the chicken stock.

7. 7

   Toss in fresh rosemary and dried thyme, and stir in barley and leftover gravy.

8. 8

   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.

9. 9

   After 1 hour, add leftover cut-up potatoes (if using uncooked potatoes, add them 20 minutes earlier).

10. 10

    Cook for about 5 minutes or so, add peas and corn, and heat those vegetables.

11. 11

    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).

No additional tips available.