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–+ servings
A gray and white bowl of lamb stew garnished with parsley.

Lamb Leftovers Stew Recipe

A most delicious and hearty stew - that uses up those lamb roast leftovers! This stew works equally well with beef roast leftovers too.
4.64 from 22 votes
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Author Kori Butler
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Course Lamb Recipes
Cuisine American | European
Servings 8
Calories 296 kcal

Ingredients
 
 

  • 1 tablespoons olive oil
  • 1 large onion (chopped)
  • 3 large carrots (peeled and sliced ½")
  • 8 ounces mushrooms (quartered)
  • ⅓ cup flour
  • 2 pounds leftover roast lamb (cut into 1" cubes)
  • 24 ounces small new baby potatoes (halved or quartered bit-sized pieces)
  • 3 to 4 cups lamb stock (or beef stock)
  • 2 large tomatoes (½" chopped)
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh thyme (or, 1 to 2 teaspoons dried thyme)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • ¼ cup fresh parsley

Instructions
 

  • Preheat oven to 325°F (165 degrees C).
  • Preheat olive oil in a dutch oven over medium-high heat. Add onions, carrots, and mushrooms. Saute until they start to caramelize and onions are soft, about 6 to 7 minutes.
  • Add flour, salt, and pepper. Stir and cook for 2 minutes.
  • Add stock to the pan and stir, working any bits off the bottom of the pot.
  • Add leftover roast lamb and all remaining ingredients (except parsley) and stir. (Add additional stock if needed; there should be enough to almost cover the top of the meat and vegetables). Cover and bring to a simmer.
  • Once the stew is simmering, transfer pot to the oven (keep it covered) and cook for 2 to 2½ hours until the potatoes are tender.
  • Remove from the oven. Adjust seasoning, garnish with parsley, and serve.

Kori's Tips

  • Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
  • VARIATIONS: Substitute beef for lamb meat and stock; use 1 cup of red wine in place of 1 cup of stock. Use 1 cup of frozen green peas, adding in the last 10 minutes of cooking; Cooked ground lamb may be substituted for lamb roast. 
  • TOP TIPS: Use enough stock to almost cover the lamb and vegetables. Adjust any seasoning to your tastes. 
  • SERVING SUGGESTIONS: Serve with a simple side salad and crusty bread.

Nutrition

Calories: 296kcalCarbohydrates: 27gProtein: 28gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 74mgSodium: 508mgPotassium: 1055mgFiber: 4gSugar: 5gVitamin A: 5153IUVitamin C: 31mgCalcium: 48mgIron: 4mg
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