Leftover Roast Lamb Stew

Name: Leftover Roast Lamb Stew
Cuisine: British, European
Ingredients: Bowl leftover roast lamb, cut into chunks; 1 – 2 carrots, washed, skin on, finely cubed; 2 shallots, peeled and chopped finely; 1 garlic clove, peeled and minced; 1 tbsp tomato purée; Sprig thyme; Bay leaf; 500ml stock, I used lamb; 1 tbsp marmite; 1 tbsp soy sauce; 1 tbsp tomato ketchup; Pinch red pepper flakes, optional; Seasoning to taste; Click to print (Opens in new window)

5 steps

Updated at: Thu, 17 Aug 2023 09:02:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories416.7 kcal (21%)

Total Fat13.7 g (20%)

Carbs33.7 g (13%)

Sugars14.1 g (16%)

Protein42.8 g (86%)

Sodium3050.8 mg (153%)

Fiber3.9 g (14%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

roast lamb

Bowl, leftover, cut into chunks

1carrots

washed, skin on, finely cubed

2shallots

peeled and chopped finely

1garlic clove

peeled and minced

1 Tbsptomato purée

thyme

bay leaf

500mlstock

I used lamb

1 Tbspmarmite

1 Tbspsoy sauce

1 Tbsptomato ketchup

Instructions

Step 1

Heat some oil in a pan. Add the shallots and carrots put on a lid and sweat down on a medium heat for 7-10 minutes stirring occasionally until the carrots have softened.

Step 2

Add the garlic, cook for another minute. Stir in the tomato purée and cook for another minute.

Step 3

Tip in the lamb, rosemary, thyme and bay leaf. Give it a stir and pour in the stock. Bring to the boil then reduce to a simmer.

Step 4

Next add the marmite, soy sauce and Worcestershire sauce.

Step 5

Put on the lid and simmer for 30 minutes. Discard the herbs, have a taste and adjust seasoning. Enjoy 😊