Leftover Leg of Lamb Stew


  • 2 tablespoons dried onion flakes
  • 1 tablespoon garlic salt (adj to taste)
  • 1 tablespoon seasoning salt (adj to taste)
  • 1 tablespoon fresh coarse ground black pepper (adj to taste)
  • 2 tablespoons johny's au jus sauce (adj to taste)
  • 4 cups water (more or less)
  • 1 cup chopped sweet onion
  • + 5 more ingredients
    • 4 cups chopped cabbage
    • 4 cups cubed red potatoes, with skin on
    • 1 (14 ½ ounce) can stewed tomatoes, chopped
    • 1 (16 ounce) bag frozen mixed vegetables (corn,green beans,peas)
    • 5 lbs cooked leg of lamb, roast-leftovers with bone & juices (approx 1 lb of meat)

1 I use an overnight marinade for my roast. There are several on this site to pick from. I cook per recipe #600948 High Altitude Lamb. I have all the seasonings in the marinade that are listed in this, so I only add the slivers of garlic. Reserve the juices and freeze for use in the stew. After a...

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