This is my preferred method for utilizing leftover lamb. Serve alone in a dish or with egg noodles, pearl couscous, rice, or mashed potatoes.
Prep Time: | 15 mins |
Cook Time: | 2 hrs 30 mins |
Total Time: | 2 hrs 45 mins |
Servings: | 4 |
Yield: | 4 servings |
Ingredients
- 4 slices bacon, chopped
- 1 medium yellow onion, chopped
- 4 ounces fresh white mushrooms, sliced
- 2 cloves garlic, minced
- 4 tablespoons dry red wine
- 16 ounces diced leftover roast lamb
- 1 (28 ounce) can diced tomatoes, undrained
- 2 sprigs rosemary
- salt to taste
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- 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.
- 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.
- Remove from the heat and cover.
- Bake in the preheated oven until lamb is tender, 2 to 3 hours.
- If you don’t like mushrooms, you could substitute a few carrots in their place.
- If you have a lot more lamb than 1 pound, just add extra tomatoes and seasoning (garlic, rosemary, salt) so it doesn’t dry out and still tastes good!
Nutrition Facts
Calories | 414 kcal |
Carbohydrate | 11 g |
Cholesterol | 115 mg |
Dietary Fiber | 2 g |
Protein | 35 g |
Saturated Fat | 9 g |
Sodium | 594 mg |
Sugars | 7 g |
Fat | 23 g |
Unsaturated Fat | 0 g |