Leftover Roast Lamb and Potato Stew
This leftover roast lamb and potato stew is a simple, comforting way to make the most of your Easter or Sunday roast leftovers. When you’ve got extra lamb, a few vegetables, and maybe even some cooked potatoes to use up, this kind of dish comes together easily and feels like a proper meal.
The lamb simmers gently in a light tomato-based broth with herbs, chickpeas, and vegetables, creating a stew that’s both hearty and full of flavour. It’s flexible too -use whatever greens or leftover veg you have on hand.
If you’re using pre-cooked potatoes, you can simply add them later with the lamb and chickpeas. Serve it with a crisp salad on the side for a balanced, no-fuss meal.
Ingredients
Method
- Finely chop the shallots, garlic, celery, carrot, and red pepper.
- Heat the olive oil in a large casserole or saucepan and gently cook the vegetables for about 8 minutes, until softened.
- Add the balsamic vinegar and let it bubble for a moment to deglaze the pan.
- Stir in the thyme and tomato purée, mixing well to coat everything.
- Add the chopped tomatoes, chicken stock, and bay leaf.
- Add the halved potatoes and bring to a boil, then reduce the heat and simmer for about 20 minutes, until the potatoes are just tender.
- Stir in the lamb and chickpeas. If the stew feels too thick, add a little more stock.
- Add the olives and green vegetables, and cook for another 5 minutes until everything is heated through and the greens are cooked.
- Taste and adjust seasoning if needed.
- Ladle into large bowls and finish with chopped parsley.
- Serve with a crisp green salad on the side.