Leftover Roast Lamb Stew Recipe for Tender, Flavorful Meals

A warming lamb stew can be on the table in under half an hour when you use leftover roast lamb. Waste less by enjoying reimagined leftovers.

Reduce waste, save money and cut cooking time by turning leftover roast lamb into a fresh, hearty stew. This recipe transforms a roast into a comforting one-pot meal that’s ready in under 30 minutes, making it perfect for busy weeknights.

Despite being filling and satisfying, this stew is not heavy on calories. Adding plenty of vegetables boosts nutrition and can produce more leftovers that become convenient, economical lunches.

How to Make a 30 Minute Lamb Stew with Leftovers

This stew is straightforward and forgiving. Below are clear steps so even beginners can follow along.

Step 1: Start cooking the vegetables

Begin by sweating the diced onion in a little oil over medium heat until translucent. Once soft, add crushed garlic, rosemary, cubed potatoes and roughly diced carrots and cook for a couple of minutes.

Leaving the skins on potatoes and carrots saves time, reduces waste and retains nutrients—just be sure to wash them well before chopping.

Step 2: Make the sauce

Stir in the plain flour and tomato paste. The flour creates the base of a light roux that will thicken the stew, while the tomato paste adds depth.

Cook the flour and tomato paste for a few minutes to remove the raw flour flavor and to mellow the tomato. Then pour in stock—chicken or vegetable both work well—and stir to combine.

Simmer the stew for about 15 minutes, or until the potatoes and carrots reach your preferred tenderness. Cover the pot for the first 10 minutes to trap heat and speed cooking, then remove the lid so the liquid can reduce and flavours concentrate.

If you have leftover gravy from the roast, stir some in now to boost richness and avoid waste. If you saved a bone from the roast, consider using it to make lamb stock in future recipes and freezing it for convenience.

Step 4: Add the leftover lamb

When the vegetables are tender, add diced leftover lamb and a cup of frozen peas. Cook for another 4–5 minutes until the peas are heated through and the lamb is warmed.

Taste and season with salt and pepper to suit your preference. Adjust the thickness with extra stock or a short simmer if needed.

What to serve with Leftover Lamb Stew

This stew is a satisfying one-pot meal on its own, full of vegetables and protein. For a budget-friendly stretch, serve with crusty bread or toast to soak up the sauce.

To add more vegetables, pair it with a simple green salad or steamed veg. For contrast and brightness, serve sauerkraut or pickled cucumbers alongside—the acidity helps balance the stew’s rich, umami flavors.

Serve with sauerkraut or pickles for acidity and contrast.

Real fermented sauerkraut provides a tangy, probiotic-rich complement to the deep flavors of the stew and brightens each bite.

You might also like Sausage and Bean Stew.

Yield: 4-6 serves

Leftover Roast Lamb Stew

Reimagine leftover roast lamb into a filling stew.

Prep Time
10 minutes

Cook Time
30 minutes

Total Time
40 minutes

Ingredients

• 1 onion, diced
• 1 clove garlic, crushed
• 1/2 tsp dried rosemary (or 1 tsp fresh), optional
• 1 tbsp tomato paste
• 2 potatoes, cubed
• 2 carrots, roughly diced
• 1 tbsp plain flour
• 1.5 cups stock (chicken or vegetable), more if needed
• 300g roast lamb, diced (adjust to what you have)
• 1 cup frozen peas
• Salt and pepper to taste

Instructions

1. Sauté the diced onion in a saucepan over medium heat until soft. Add garlic, rosemary, potatoes and carrots and cook for a couple of minutes.
2. Add the tomato paste and sprinkle in the flour. Cook, stirring, for a minute or two to remove the raw flour taste.
3. Stir in the stock, bring to a boil, then reduce to a simmer and cook for about 15 minutes, until the vegetables are tender.
4. Add the diced lamb and frozen peas and simmer until heated through. Season with salt and pepper and serve.

Notes

If you have leftover gravy from your roast, add some to enrich the stew. Use any vegetables you need to use up—add softer vegetables later in the cooking time so they don’t overcook. Serve with sauerkraut or pickles to introduce acidity and balance the flavors.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving:
Calories: 368Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 72mgSodium: 306mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 27g

Did you make this recipe?

Please leave a comment or share a photo if you tried it.