Cat Cora’s Leftover Spring Lamb Stew - Global Chef Enterprises
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    Cat Cora’s Leftover Spring Lamb Stew

    Cat Cora’s Leftover Spring Lamb Stew

    INGREDIENTS

    2 tablespoons olive oil 

    1 pound leftover cooked lamb chops (top round or shoulder), bones removed and meat cut into 1-inch pieces (can use any leftover protein)

    4 carrots or 1 cup of frozen carrots, cut into rounds 

    1/2 onion, diced small

    2 teaspoons minced garlic

    1 tablespoon all-purpose flour 

    ½ cup dry red wine

    2 cups low-sodium chicken broth or water

    1 14.5-ounce can diced tomatoes, drained 

    1 cup frozen green peas, 

    2 tablespoons fresh chopped mint

    kosher salt and black pepper to taste

     

    INSTRUCTIONS

    Heat the oil in a medium pot over medium-high heat. Add the carrots, onion, and garlic to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits.  Add the broth, tomatoes, and peas.

    Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, mint, salt and pepper. Serve immediately.

     



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