A roast shoulder of lamb is hardly a meal for one. What to do with the leftover lamb? Make an absolutely delicious leftover lamb stew is the obvious answer.
The last thing you want to do is throw out the leftover lamb. It's so delicious. You can quickly and easily combine the lamb with some vegetables and make a lovely lamb stew.
- 250 grams Leftover shoulder lamb Leave it in bite sized chuncks
- 2 pieces Carrot Sliced
- 1 piece Onion Diced
- 2 sticks Celery Sliced
- 2 pieces Leek Sliced
- 1 cup Red wine
- 1 cup Chicken stock
- 1 piece Potato Sliced
- 10 pieces Cherry tomatoes
- 10 pieces Brussels sprouts
- 2 sprigs Rosemary
Preheat a fan-forced oven to 200 °C/400 °F
Lay the vegetables down in a roasting tray
Add the leftover lamb shoulder meat on top
Don't forget to add the sprigs of rosemary
Pour over the red wine and chicken stock and cover with aluminium foil
Put into the oven and cook for 90 minutes
Allow the meat to rest covered
Serve into a shallow bowl and if you like eat with fresh bread
The meat should be tender and be falling apart after the double cooking it's experienced.
You could make the juices thicker by adding some corn flour but I like a thin broth.
If you have leftover lamb please give this a go and let me know how it turns out.
Disclaimer and a note on mass and energy
I have no culinary training nor qualifications. This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.
For recipe posts the quantities are indicative. Feel free to vary the quantities to suit your taste.
I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.