Recipe Name Lamb Stew Submitted by embrandon Recipe Description This recipe was created with leftover leg of lamb from Easter dinner Quantity 1 Quantity Unit bowl Prep Time (minutes) 15 Cook Time (minutes) 75 Ready In (minutes) 90

Ingredients Amount Measure Ingredient 8 cups (8 fl oz) beef broth, low sodium 1 large Onion, chopped 2 cups, chopped carrot,chopped 2 cups, diced celery 0.25 cups Cornstarch 1 cup pearl barley 2 cups Lima beans, frozen 1 tablespoon oregano, dried 1 tablespoon thyme, dry, ground 1 pound leg of lamb, roasted (leftover is perfect) 1 dash pepper, to taste 1 dash salt, to taste Steps Sequence Step 1 Add beef broth to a large stock pot and bring to a low boil 2 Add onions, carrots, celery, and barley 3 Bring soup to a boil, reduce heat and simmer for 60 minutes 4 Take about 1/2 broth from pot and add cornstarch. Whisk well to eliminate any lumps and add back to soup pot. 5 Add oregano, thyme, lima beans, and lamb to soup pot. 6 Return soup to a low boil, reduce heat, and simmer for another 20-30 minutes. 7 Add salt and pepper to taste