Ingredients
4
4 servings
- •4 slices bacon, chopped
- •1 medium yellow onion, chopped
- •4 ounces fresh white mushrooms, sliced
- •2 cloves garlic, minced
- •4 tablespoons dry red wine
- •16 ounces diced leftover roast lamb
- •1 (28 ounce) can diced tomatoes, undrained
- •2 sprigs rosemary
- •salt to taste
Instructions
- Preheat the oven to 300 degrees F (150 degrees C).
- Brown 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 saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute 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. Add salt. Bring to a boil.
- Remove from the heat and cover.
- Bake in the preheated oven until lamb is tender, 2 to 3 hours.
Nutritional Facts
Per 4 servings
- Calories: 414
- Carbohydrate: 11g
- Fat: 23g
- Fiber: 2g
- Protein: 35g
- Sugar: 7g
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