Name: Leftover Roast lamb stew
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 clove of garlic; 1 onion; About 300g leftover roast lamb; 1 tin chopped tomatoes; 1 sprig of rosemary (leaves chopped); 1 tin of chickpeas; 100g roasted/grilled red pepper ( from jar); 2 Tbsp fresh chopped herbs of your choice ( mint, basil, coriander or parsley); Oil to cook

Leftover Roast lamb stew

2 Dec 2019

by Dinna

Prep Time

5 minutes

Cook Time

10 minutes

Total Time

15 minutes

Background

One of the reasons I like to cook a nice Sunday roast is that there is always some leftover I can use for another meal during the following week. If there is not much meat left I just add lots of veggies, particularly pulses. This leftover roast lamb stew is ready within 15 minutes, so it’s ideal on busy midweek days. Serve it with couscous, flatbread or steamed rice.

Ingredients

1 clove of garlic
1 onion
About 300g leftover roast lamb
1 tin chopped tomatoes
1 sprig of rosemary (leaves chopped)
1 tin of chickpeas
100g roasted/grilled red pepper ( from jar)
2 Tbsp fresh chopped herbs of your choice ( mint, basil, coriander or parsley)
Oil to cook

Instructions

Finely chop the onion and garlic.
Heat a spoonful of oil in a large pan and gently sauté them until soft. Add the rosemary and stir for a minute. Stir in the tinned tomatoes and cook for 10 minutes.
Meanwhile, shred the lamb into bite-sized pieces. Add these to the tomato sauce.
Drain the chickpeas and slice the peppers into strips. Add these to the stew and cook for a few minutes. Season to taste.
When the stew is warmed through, remove the pan from the stove, and stir in the chopped herbs of your choice.
Serve with sides of your choice.

https://cooktogether.com/?recipe=leftover-roast-lamb-stew

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