Recipe by it'scolleen
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.
Top Review by LousyChef
This was just fabulous. Since I had already given the bone to our dog, I had to use Lamb bouillon for the starting liquid. Made it pretty salty, but it didn't ruin the flavor. The balance of veg and barley was great to the amount of lamb we put in, and it was nice and thick. I used Cream of Mushroom soup, and a bit of extra garlic. I would certainly do this again! (And save the bone next time!) Thanks for a nice stew!
- 2839.08 ml water
- leg of lamb, bone
- 3 beef bouillon cubes
- 354.88 ml barley
- 473.18 ml baby carrots
- 473.18 ml frozen peas
- 236.59 ml chopped celery
- 59.14 ml green bell pepper
- 1 medium onion
- 7.39 ml minced garlic
- 340.19 g lamb (what ever you have leftover)
- 3.69 ml savory
- 3.69 ml thyme
- 7.39 ml salt
- fresh ground pepper
- 354.88 ml condensed cream of mushroom soup
- 29.58 ml balsamic vinegar
Directions See How It's Made
- 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.
- Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
- Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
- 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.
- Serve with a fresh sprig of parsley and peasant bread. YUM YUM!