A great way to use up leftover lamb from, say, a rotisseried leg.
Leftover lamb, cut into cubes
flour
seasoned salt
lamb stock – about two cups
beef stock – 2 to 3 cups
salt
white pepper
tomato paste
red wine – 1-2 cups
mushrooms – half a page, sliced
1 onion, sliced
2-3 cloves garlic, sliced
fresh thyme
2 fresh bay leaves
baby carrots
2 potatoes, cubed
cherry tomatoes – about 10
vegetable oil
cornstarch
Preheat oven to 350.
Toss leftover lamb with flour and seasoned salt.
Heat oil in Dutch oven. Sautee onions and garlic. Add mushrooms and brown – 5 to 8 minutes.
Add meat and brown on both sides.
Deglaze pan with red wine.
Add stock and vegetables to pan. Add a squeeze of tomato paste. Season with salt, pepper and white pepper. Add herbs as well.
Cook for 1.5 – 2 hours.
Remove from oven. Check seasoning and adjust. Bring to boil and thicke n with a cornstarch slurry if necessary.
Serve with bread, over egg noodles.
Missy's Recipes 
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