"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Monday, March 1, 2010


This is another family favorite.
leftover bones from Lamb Roast, cracked
2 c. cooked diced lamb
1/4 c. butter or margarine
3 leeks, trimmed and thinly sliced
1 large onion, diced
1 qt. chicken broth
1 qt. water
1 bay leaf
1/4 tsp. pepper
1/2 c. barley
1 c. diced carrots (4 to 5)
1 c. sliced celery with leaves
1/2 c. pared rutabaga
1/2 c. chopped parsley

How to Prepare:
Saute lamb bones and meat in butter in kettle untillightly browned; add leeks and onion. Saute 2 more minutes.Stir in broth, bay leaf and pepper and bring to a boil. lower heat; simmer, uncovered for 1 hour. Add barley and simmer 1/2 hour. Stir in carrots, celery, rutabaga and parsley. Simmer, partially covered, until vegetables and barley are tender(about 20 minutes). Remove bones before serving.
This recipe is great for
people who like roast lamb, but don't know what to do with the leftovers!

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