Leftover Leg Of Lamb Stew

• 12 cups water
• leg of lamb, bone
• 3 beef bouillon cubes
• 1 1/2 cups barley
• 2 cups baby carrots
• 2 cups frozen peas
• 1 cup chopped celery
• 1/4 cup green bell pepper
• 1/2 medium onion
• 1/2 tablespoon minced garlic
• 12 ounces lamb (what ever you have leftover)
• 1/4 tablespoon savory
• 1/4 tablespoon thyme
• 1/2 tablespoon salt
• fresh ground pepper
• 1 1/2 cups condensed cream of mushroom soup
• 2 tablespoons balsamic vinegar

1. In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
2. Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
3. Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
4. Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
5. Serve with a fresh sprig of parsley and peasant bread. YUM YUM!

water, lamb, barley, baby carrots, frozen peas, celery, green bell pepper, onion, garlic, lamb, thyme, salt, fresh ground pepper, condensed cream, balsamic vinegar

Taken from www.food.com/recipe/leftover-leg-of-lamb-stew-449436 (may not work)