Leftover Leg of Lamb Stew
- Ready In:
- 3hrs 30mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 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
- 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!
Questions & Replies

-
Had a issue making this. It turned out fine in the end very good but at the beginning when you boil the lamb bone, are you supposed to cover the pot? After 90 minutes the water was so low I stopped and this was at a simmer. I ended up adding 4 more cups of water as it was so dry. But it turned out very good in the end just thinking a instruction was left out. I triple checked i added 12 cups to start with.
Reviews
-
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!