Leftover Roast lamb stew
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
Method
- 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.