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Leftover Leg O'Lamb

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wdan
wdan Posts: 261
edited November -1 in EggHead Forum
Leftover leg of lamb from last night's dinner was this night's stew. I had about 2 lbs leftover and trimmed the fat, cut into chunks and threw into a pot. The meat was already quite tender...figured it didn't need to cook long.[p]Added small onion chopped coarse, 14.5 oz can whole tomatoes (quartered after dumped in pot), three chopped parsnips. Added 1/2 cup dry red wine and then enough chicken stock to barely cover.

Simmered 1 hour. Added fresh ground allspice and some salt. Could've prolly used some nutmeg and cinnamon too, but was too lazy. Thickened with cornstarch in water. Stew is gone...
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  • Bobby-Q
    Bobby-Q Posts: 1,994
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    WDAN,
    Now that was good thinking on the leftovers.[p]Sounds really good.
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  • wdan
    wdan Posts: 261
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    Bobby-Q,
    When I took th elamb out of the zip-lock, I was bowled over by the garlic fumes...12 cloves in the aioli I smeared it with last night...My wife claimed she didn't notice the garlic flavor in the stew...so much for people claiming, "what is that flavor in here? I can't quite place it?"
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