Mary Had a Little Lamb…

…and so did Betsy from a grilled butterflied leg.

My mom taught me the art of braising leftover meat into a brand new, no this is NOT a leftover dish! And to be honest my little lamb started with my mom, marinated in juices and garlic at her house. But I was the one who manned the grill for the Jewish New Year. So I felt no guilt snagging a hunk to take home. And yes shopping for food in the parents' pantry never loses its allure!

Basically this is a stew that works with any protein, it's just meat that has already been cooked.

Start the same way as most other stews. Sweat a sliced onion in olive (or any) oil, add a couple cloves chopped garlic and in this case chunks of bell pepper. Cook. Reduce a 1/2 cup of wine and scape up the bits. Add about a pound of de-fatted, chunked Lamb plus a cup of stock or water. Being to a boil,and simmer a good 45 minutes. In my case I also added a rinsed jar of white beans, several pinches of dried oregano and for the last 10 minutes, some cut up broad, green beans. Adjust salt & pepper.

Eat–B

 

Published by Betsy Karetnick

Dynamic lifestyle broadcaster, journalist, and media expert. Brand builder. Innovator. Producer. Experienced in business development and all aspects of media. Extensive experience on a national platform attracting and retaining an audience by mixing entertainment and education on lifestyle issues including cooking, cleaning, crafting, organizing, personal finance and dining out. Owner and operator of The Portable Garden, northern New Jersey's premier source for exclusive custom event design, special event flowers, container gardens and small scale landscape installations.

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