Leftover Leg of Lamb Stew
Transform your dinner leftovers into a comforting masterpiece with this Leftover Leg of Lamb Stew. This hearty recipe combines tender, flavorful lamb with wholesome vegetables like potatoes, carrots, and celery, all simmered in a rich, aromatic broth infused with rosemary, thyme, and a splash of Worcestershire sauce for depth. Perfect for cooler weather or any time you crave a cozy, home-cooked meal, this stew makes excellent use of leftover lamb while delivering a satisfying, nutrient-packed dish. Serve it with crusty bread or spooned over creamy mashed potatoes for the ultimate comfort food experience. Easy to prepare yet big on flavor, this recipe is a must-try for making the most of your leftovers!
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Recipe Information
Ingredients
- 2 cups Leftover leg of lamb
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 2 Carrots, peeled and sliced
- 2 Celery stalks, chopped
- 2 large Russet potatoes, peeled and cubed
- 1 14-ounce can Diced tomatoes, canned
- 4 cups Beef or lamb stock
- 2 teaspoons Worcestershire sauce
- 2 Fresh rosemary sprigs
- 3 Fresh thyme sprigs
- 1 Bay leaf
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Frozen peas
Instructions
Dice the leftover leg of lamb into bite-sized pieces and set aside.
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 5 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the carrots, celery, and potatoes to the pot. Cook for 3-4 minutes, stirring occasionally.
Pour in the canned diced tomatoes with their juice and the stock.
Stir in the Worcestershire sauce, rosemary sprigs, thyme sprigs, and bay leaf.
Season with salt and pepper, then bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 45 minutes to an hour, or until the vegetables are tender.
Add the diced leftover lamb and frozen peas to the pot, stirring to combine.
Simmer uncovered for an additional 10-15 minutes, allowing the lamb to heat through and the flavors to meld.
Remove the rosemary sprigs, thyme sprigs, and bay leaf from the stew.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot with crusty bread or over mashed potatoes for a complete meal.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 921 mg | 40% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 10.7 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 137 mg | 11% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 1809 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
