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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