Leftover Lamb Stew

A great way to use up leftover lamb from, say, a rotisseried leg.


Leftover lamb, cut into cubes


seasoned salt

lamb stock – about two cups

beef stock – 2 to 3 cups


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


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.

1 Comment

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One response to “Leftover Lamb Stew

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