Ingredients
-
4 slices bacon, chopped
-
1 medium yellow onion, chopped
-
4 ounces fresh white mushrooms, sliced
-
2 cloves garlic, minced
-
1/4 cup dry red wine
-
16 ounces diced leftover roast lamb
-
1 (28 ounce) can diced tomatoes, undrained
-
2 sprigs rosemary
-
salt to taste
Directions
-
Preheat the oven to 300 degrees F (150 degrees C).
-
Cook bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and sauté until golden brown, 5 to 8 minutes. Add mushrooms and garlic; sauté until mushrooms start to release their juices, about 4 minutes.
-
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary; season with salt. Bring to a boil. Remove from heat and cover.
-
Bake in the preheated oven until lamb is tender, 2 to 3 hours.
Recipe Tips
You can substitute a few carrots for mushrooms if you don't like mushrooms.
If you have a lot more lamb than 1 pound, just add extra tomatoes and seasoning (garlic, rosemary, salt) so it doesn't dry out and still tastes good!
Nutrition Facts (per serving)
| 414 | Calories |
| 23g | Fat |
| 11g | Carbs |
| 35g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 414 | |
| % Daily Value * | |
| Total Fat 23g | 29% |
| Saturated Fat 9g | 46% |
| Cholesterol 115mg | 38% |
| Sodium 594mg | 26% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 2g | 9% |
| Total Sugars 7g | |
| Protein 35g | 70% |
| Vitamin C 18mg | 20% |
| Calcium 90mg | 7% |
| Iron 7mg | 39% |
| Potassium 805mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
