Leftover Leg of Lamb Stew
This stew is my favorite use of leftover lamb! Serve with egg noodles, pearl couscous, rice, mashed potatoes, or all by itself in a bowl.
bacon, chopped
4
slices
yellow onion, chopped
1
medium
fresh white mushrooms, sliced
4
ounces
garlic, minced
2
cloves
dry red wine
1/4
cup
diced leftover roast lamb
16
ounces
diced tomatoes, undrained
1
(28 ounce) can
rosemary
2
sprigs
salt to taste
 Preheat the oven to 300 degrees F (150 degrees C).
  Cook 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 sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté 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; season with salt. Bring to a boil. Remove from heat and cover.
  Bake in the preheated oven until lamb is tender, 2 to 3 hours.
