Leftover Leg of Lamb & Red Potato Stew

Recipe by Tonia B
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READY IN: 10hrs 20mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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.
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