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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 4 people
Cuisine: British
Calories: 1234
Ingredients Method

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
  • 100 g roasted/grilled red pepper from jar
  • 2 Tbsp fresh chopped herbs of your choice mint, basil, coriander or parsley
  • Oil to cook

Method
 

  1. Finely chop the onion and garlic.
  2. 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.
  3. Meanwhile, shred the lamb into bite-sized pieces. Add these to the tomato sauce.
  4. Drain the chickpeas and slice the peppers into strips. Add these to the stew and cook for a few minutes. Season to taste.
  5. When the stew is warmed through, remove the pan from the stove, and stir in the chopped herbs of your choice.
  6. Serve with sides of your choice.