Recipe information
Ingredients for - Leftover Leg of Lamb Stew
3. Fresh white mushrooms, sliced - 4 ounces
6. Diced leftover roast lamb - 16 ounces
How to cook deliciously - Leftover Leg of Lamb Stew
1. Stage
Preheat the oven to 300 degrees F (150 degrees C).
2. Stage
Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
3. Stage
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
4. Stage
Remove from the heat and cover.
5. Stage
Bake in the preheated oven until lamb is tender, 2 to 3 hours.
