Monday, October 5, 2009

Lamb Stew

This would have to be one of the best ways to use up Roast Lamb besides lamb sandwiches with fresh white bread of course!! Everyone in our family loves this, the flavour is amazing and for a one dish dinner is sure is a crowd pleaser!

You can make this without having roasted lamb, just used diced lamb, chops or even an uncooked leg.

This is only my version, everyone makes it differently. The vegetables can be varied to suit, whichever way it's an easy yet hearty meal that brings joy and comfort! Especially when served with a french stick to pull apart and soak into the yummy stew.

Lamb Stew

Serves: 8
Points per serve: 5

500 grams leftover roast lamb on the bone
1 brown onion, largely chopped
freshly ground black pepper
1 kilogram potatoes, peeled and halved
1 swede, peeled and diced
1 medium parsnip, peeled and diced
4 carrots, peeled and diced
1 onion, diced
2 sticks celery, finely sliced
1/2 cup green peas
2 packets Spring Vegetable soup mix
1 cup water
2 tablespoons fresh parsley, chopped
freshly ground black pepper

Place lamb leg in a stock pot or large saucepan and fill with enough water to cover, at least 4 litres would be perfect. Add onion and freshly ground pepper and bring to the boil. Reduce heat and simmer for 2 - 3 hours. Allow to cool. Once cooled remove the set fat from the top of the stock. Drain stock through a colander into another stockpot or large saucepan. Remove meat from the colander, discard any fat or bone pieces that are visible and return onions to the stock. Remove all the meat from the bone and shred or chop. Return meat to the stock.

Add all the vegetables and bring to the boil. Once boiled, reduce heat and simmer. Combine soup mix with water and stir through stew. Allow to simmer for 30 - 40 minutes or until vegetables are softened. Season to taste with salt and pepper.

(click here for a printable version of this recipe)

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