0

Your Cart is Empty

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.

 



Also in Recipes

Cat Cora's Flank Steak with Fresh Vegetable Salsa
Cat Cora's Flank Steak with Fresh Vegetable Salsa

Cat Cora's Brussels Sprouts with Applewood Smoked Bacon, Capers, Lemon
Cat Cora's Brussels Sprouts with Applewood Smoked Bacon, Capers, Lemon

Cat Cora’s Fall Sheet Pan Chicken
Cat Cora’s Fall Sheet Pan Chicken