A warming lamb stew can be on the table in under half an hour when you use leftover roast lamb. Waste less by enjoying reimagined leftovers.
Reduce waste, save money and save time in the kitchen by reimagining leftovers into a new and delicious meal.
This stew is made from leftover roast lamb. While stews often take hours to cook, this stew can be on the table in under 30 minutes.
It’s a traditional warming comfort food that’s high in satisfaction but not high in calories.
If you add lots of vegetables, you may also end up with leftover from your leftovers which you can save you money on lunches!
How to Make a 30 Minute Lamb Stew with Leftovers
This stew is simple. I’ve included some process photos if you’re new to cooking.
Step 1: Start cooking the vegetables
The first step is to sweat off the onions in a pan over medium heat in a little oil until they are translucent.
Once the onions are soft, add the garlic and rosemary as well as the potatoes and carrots and cook for a couple of minutes.
Not peeling the potatoes and carrots means less work, less waste and more nutrients in your food. Just be sure to wash them well before you cut them up.
Step 2: Make the sauce
The next step is to add the flour and tomato paste. The flour forms the base of the roux and helps thicken the sauce.
It’s important to cook the flour and tomato paste off for a couple of minutes. This takes away the raw flour taste and mellows the flavour of the tomato paste.
If you buy stock, avoid stock cubes and powders because the flavour is horrid. Instead, opt for real stock in tetra packs. This can be a bit expensive though, so ‘stock up’ when it’s half price.
If you have the bone leftover from your roast, you can make lamb stock (similar to this recipe for pork stock) from the bone and freeze it for future lamb dishes like these.
Simmer the stew for around 15 minutes or until the potatoes and carrots are softened to your liking.
Cover the stew for the first 10 minutes to get the veggies cooking, but then remove the lid so the liquid can reduce and develop flavours.
If you have leftover gravy from your roast lamb, you can add that to your stew. This reduces waste and adds extra flavour from the gravy.
Step 4: Add the leftover lamb
Once the vegetables are cooked, add the dice cooked lamb and frozen peas.
Cook for a further 5 minutes or until the peas are cooked and the lamb is warmed through.
Taste your stew and adjust the seasoning add salt and pepper to suit your tastes.
What to serve with Leftover Lamb Stew
Because this dish is a one-pot meal full of vegetables, you don’t have to serve a side, it’s good to eat by itself.
If you would like a frugal way to stretch the meal then serve it with some crusty bread or toast on the side.
If you would like to up the veggies, then you can serve a green salad or some steamed vegetables on the side.
My biggest recommendation is to serve this with some sauerkraut or pickled cucumbers to add a bit of acidity and balance the flavours.
Real fermented sauerkraut is packed full of beneficial bacteria, which gives it it’s distinct sour taste. Not only is it healthy, but it also goes nicely with the intense umami flavours of stews.
- 1 onion, diced
- 1 clove garlic, crushed
- 1/2 tsp. dried Rosemary (1 tsp. fresh) optional
- 1 tbsp. tomato paste
- 2 potatoes, cubed
- 2 carrots, roughly diced
- 1 tbsp. plain flour
- 1.5 cup of stock (may need extra depending on consistency)
- 300g roast lamb, diced (use more or less, depending on how much you have left)
- 1 cup of frozen peas
- salt and pepper to taste
- Sauté onion in a saucepan over medium heat until soft. Add garlic, rosemary potatoes and carrots and fry for a couple of minutes.
- Add the tomato paste and 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 15 minutes or until the carrots and potatoes are soft.
- Add lamb and peas and simmer until heated through. Season to taste and serve.
If you have leftover gravy from your roast, you can add that to use it up.
Any vegetables can be used in this dish - whatever you have that needs using up. Add softer vegetables that don't take as long to cook, towards the end of the cooking time.
To introduce a bit of acidity and balance the flavours, serve with some sauerkraut.
Amount Per Serving: Calories: 368Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 306mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 27g
Nutritional information is calculated automatically using the Nutritionix database. Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, serving size or the source of nutrition data. We strive to keep the information as accurate as possible but make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Melissa Goodwin has been writing about frugal living for 10+ year but has been saving her pennies since she first got pocket money. Prior to writing about frugal living, Melissa worked as an accountant. As well as a diploma of accounting, Melissa has an honours degree in humanities including writing and research and she studied to be a teacher and loves sharing the things that she has learned and helping others to achieve their goals. She has been preparing all her life to write about frugal living skills.