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Leftover Lamb Stew

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Leftover Lamb Stew
5 servings Easy
Total: Active:
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Ingredients (15)

  • 1 lb. cooked lamb, cut into small chunks
  • 2 Tbsp. flour
  • 1 tsp. kosher salt
  • 1/2 tsp. ground pepper
  • 2 Tbsp. olive oil
  • 3 carrots, chopped into small dice
  • 2 stalks celery, chopped into small dice
  • 1/2 a large onion, chopped into small dice
  • 32 oz. chicken stock
  • 1 half sprig of fresh rosemary
  • 1 tsp. dried thyme
  • 1/2 cup pearl barley
  • 1/2 cup leftover lamb gravy (or make some gravy using Bisto)
  • 1-1/2 cups cut-up leftover roasted potatoes (or if using fresh, 4 small red potatoes cut into 1/2" pieces)
  • 1-1/2 cups combination leftover peas and corn (or use frozen)
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I ended up buying a way-too-big boneless lamb leg for just myself this Easter 2009, so this was a good way to use up a good bit of it, as well as the rest of the veggies and the gravy.


  1. 1Toss the cubed lamb with the flour/salt/pepper mixture in a ziplock bag. Heat 1 Tbsp. olive oil in a small stockpot and add mirepoix (carrots, celery, onion). Saute for about 3-5 minutes, then add additional 1 Tbsp. olive oil, and the lamb. Brown lamb over medium-high heat for a few minutes, then add the chicken stock. Toss in fresh rosemary and dried thyme, and stir in barley and leftover gravy.
  2. 2Bring to a boil, then turn down to a simmer and cook for 1 hour with lid tipped (to allow steam to escape), stirring occasionally.
  3. 3After 1 hour, add leftover cut-up potatoes (if using uncooked potatoes, add them 20 minutes earlier). Cook for about 5 minutes or so, add peas and corn, and heat those vegetables.
  4. 4Serve ladled into a soup bowl (if there is too much liquid, use a slotted spoon first and then spoon a bit of gravy over top).
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