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Simmered (leftover) Leg of Lamb

Contributed by: Melinda



4 cups leftover leg of lamb, cut into 1/2 inch pieces (or use fresh lamb chops if desired)
1 sweet onion, peeled, cut into quarters and sliced
1 cup sliced crimini mushrooms
1 large garlic clove, minced
1/4 cup pine nuts
2 medium zucchini, cut into 1/2 inch pieces (or other veg - optional)
1 tsp ground allspice
1 tsp dried basil leaves
1 tsp salt
1 tsp crushed red pepper flakes
1 cup red wine
2 tbl tomato paste (or sub ketchup)
3 tbl stable fat (duck, goose, olive oil)
  • Heat fat in a large skillet over medium-high
  • Add onion, mushrooms and 1/2 tsp salt -- sauté until lightly browned
  • Add pine nuts and allspice and cook 3-5 minutes
  • Add lamb, garlic and another 1/2 tsp salt and cook about 1 minute
  • Reduce heat to medium-low and add wine, tomato paste (or ketchup), basil and red pepper flakes
  • Stir until tomato paste is well incorporated
  • Add zucchini, cover and reduce heat to low - simmer for about 15 minutes until lamb is tender
  • Check zucchini and cook longer if it needs more time, otherwise turn off heat and cover until ready to serve

    If using fresh lamb, add with pine nuts and increase cooking time if needed during simmering.

    Questions about this recipe?

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