Recipe by Tonia B
No sense in wasting a good leg of lamb roast with the bones. This is a hearty-very flavorful stew. Marinating the roast overnight prior to cooking it makes a world of difference.
Top Review by aliapis
I had made a few lamb shanks in the oven but ended having a super busy week so I looked for a recipe that I could use for these leftovers. This recipe is not only unbelievably easy but so amazingly tasty. I did add a few small ingredients....1 tbsp. duck fat and 2 tbsp veal concentrate. The rest was simple!
- 5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat)
- 1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas)
- 1 (14 1/2 ounce) can stewed tomatoes, chopped
- 4 cups cubed red potatoes, with skin on
- 4 cups chopped cabbage
- 1 cup chopped sweet onion
- 4 cups water (more or less)
- 2 tablespoons johny's au jus sauce (adj to taste)
- 1 tablespoon fresh coarse ground black pepper (adj to taste)
- 1 tablespoon seasoning salt (adj to taste)
- 1 tablespoon garlic salt (adj to taste)
- 2 tablespoons dried onion flakes
Directions See How It's Made
- I use an overnight marinade for my roast. There are several on this site to pick from. I cook per recipe #600948 High Altitude Lamb. I have all the seasonings in the marinade that are listed in this, so I only add the slivers of garlic. Reserve the juices and freeze for use in the stew. After a few meals of the roast, I throw the leftover in the freezer until I want to make some stew.
- In a crock pot, combine all ingredients. Amount of vegetables can be adjusted. I state 4 cups of water, I add enough water to slightly cover the ingredients. Cover & cook on high for a few hours then turn on low and cook for about 8-10 more hours. I find with stew, the longer you cook it the thicker it gets. (If you prefer a thick stew, you can flour your lamb prior to placing in crock pot too.) All ingredients are adjustable to your taste.
- Prep time and cooking time do not include the cooking of the roast.