Leftover Leg of Lamb Stew

it'scolleen's Note:

Comfort food at it's best! This is a great way to stretch that leftover lamb into a second meal. Smells DEVINE cooking. My hubby doesn't care much for leg of lamb - but tolerates it on occassion since the rest of us love it. He didn't even realize this was lamb - and he LOVED it! This would also work wonderful in a slow cooker / crock pot.

• Total Time: 3 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 6

• 12 cups water
• leg of lamb, bone
• 3 beef bouillon cubes
• 1 1/2 cups barley
• 2 cups baby carrots
• 2 cups frozen peas
• 1 cup chopped celery
• 1/4 cup green bell pepper
• 1/2 medium onion
• 1/2 tablespoon minced garlic
• 12 ounces lamb (what ever you have leftover)
• 1/4 tablespoon savory
• 1/4 tablespoon thyme
• 1/2 tablespoon salt
• fresh ground pepper
• 1 1/2 cups condensed cream of mushroom soup
• 2 tablespoons balsamic vinegar

Directions:

1. In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
2. Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
3. Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
4. Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
5. Serve with a fresh sprig of parsley and peasant bread. YUM YUM!