Recipe by Michelle Dominic
I wanted to make the most of my leg of lamb after having Roasted Lamb with Potato, Onion and Tomato Gratin which was great. I had about 3 cups of lamb left and the bone. This is what I created. This recipe is open to a lot of changes and preferences but will give the inexperienced cook a good idea as to how to make that leftover lamb into two more great meals.
Top Review by Mark & Stacy
SO delicious! Preparation took MUCH longer than the time listed. I think we spent about 4 hours in the kitchen. Some of that time was more intensive than other times, but this meal certainly is a time commitment. But so worth it. The best part was when our super picky 5 year old daughter ate it, without complaint, and then declared she loved it. In fact, she suggested that we have it for lunch tomorrow! We used a refrigerated pie crust on the bottom and puff pastry on the top. Served with Irish Rosie's Irish Soda Bread. The whole meal was truly a treat!
- 900 ml chicken broth or 900 ml beef broth or 900 ml vegetable broth
- lamb bone (from leftover leg of lamb)
- 3 cups lamb (cut into bite size pieces)
- 2 cups carrots (cut into bite size pieces)
- 2 cups turnips (cut into bite size pieces)
- 2 cups onions, diced
- 4 garlic cloves, minced
- 3 cups potatoes, diced
- 1⁄3 cup red wine (optional) or 1⁄3 cup white wine (optional)
- 1⁄2 teaspoon dried thyme or 1 teaspoon fresh thyme
- 1 cup green peas (can, fresh or frozen) (optional)
- 1⁄2 cup celery (thinly sliced) (optional)
- 1 cup water
- 1⁄3 cup cornstarch
- salt and pepper
- 1⁄2 teaspoon liquid gravy browner (to liking)
- 2 double crust pie crusts, with tops (I use frozen)
Directions See How It's Made
- In large pot add broth, bone from leg of lamb,garlic and onions. Simmer on medium low for 1 hour. Add water if less than 3 inches of liquid in pot.
- Add thyme, diced lamb, celery,wine and simmer for 1/2 hour longer.
- Add carrots and turnip and bring to a low boil for 15 minutes.
- Add potatoes and low boil for 15 minutes longer.
- Add mushrooms and peas and reheat to low boil.
- Add salt and pepper to taste. At this point you may decide you need more thyme and garlic.
- Mix corn starch with 2/3 cup water and slowly add to pot stirring to thicken broth to desired consistence.
- Add gravy browning to your liking.
- Fill pie crust and tops; seal around edges, cut vent holes in top and bake as directions require for filled crust.
- Enjoy remaining stew as is.