Name: Leftover Roast Lamb and Potato Stew
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Tbsp olive oil; 2 shallots, finely chopped; 2 cloves garlic, chopped; 1 celery stick, chopped; ½ red bell pepper, chopped; 1 carrot, chopped; 1 Tbsp balsamic vinegar; 1 tsp thyme leaves or dried oregano; 1 Tbsp tomato purée; 1 x 400g tin chopped tomatoes; About 200 ml chicken stock; 1 bay leaf; 250g small new potatoes, halved; About 2 cups shredded roast lamb; 1 tin chickpeas, drained; 1 Tbsp pitted green olives; 1 Tbsp pitted black olives; 1 cup green vegetables (such as green beans, broad beans, spinach, kale etc); Chopped parsley, to serve

Leftover Roast Lamb and Potato Stew

9 Apr 2026

by Dinna

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Background

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

1 Tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, chopped
1 celery stick, chopped
½ red bell pepper, chopped
1 carrot, chopped
1 Tbsp balsamic vinegar
1 tsp thyme leaves or dried oregano
1 Tbsp tomato purée
1 x 400g tin chopped tomatoes
About 200 ml chicken stock
1 bay leaf
250g small new potatoes, halved
About 2 cups shredded roast lamb
1 tin chickpeas, drained
1 Tbsp pitted green olives
1 Tbsp pitted black olives
1 cup green vegetables (such as green beans, broad beans, spinach, kale etc)
Chopped parsley, to serve

Instructions

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.

https://cooktogether.com/recipe-items/leftover-roast-lamb-and-potato-stew/

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