This is how we used up the leftover roast lamb – in a quick and easy stew (and I made stock from the bone, but that’s another story). This recipe was adapted from one I came across and I admit it doesn’t pack a whole lot of flavour like we’re used to, but it’s a comforting, filling and cheap meal, especially good for winter.
leftover cooked lamb cut into small cubes
1 onion, diced
1 clove garlic, crushed
mixed vegetables (I used chopped potato, zucchini, carrot and peas)
pinch of dried or fresh rosemary
1 cup or so of stock
1 Tbsp plain flour
salt and pepper to taste
- Sauté onion in a saucepan over medium heat until soft. Add potatoes, garlic, rosemary and carrots and fry for a couple of minutes.
- Sprinkle flour over the vegetables and cook stirring for a further minute or two to cook of the raw flour taste.
- Stir in the stock, bring to the boil, then simmer on low for about 10 – 15 minutes or until the carrots and potatoes are soft.
- Add lamb, greens, salt and pepper and simmer until the greens are cooked through (about 5 minutes).
Melissa Goodwin is a writer and the creator of Frugal and Thriving who has a passion for living frugally and encouraging people to thrive on any budget. The blog is nine years old and is almost like her eldest baby. Prior to being a blogger and mum (but not a mummy blogger), she worked as an accountant doing other people’s budgets, books and tax.