Hearty Lamb Stew from Leftover Roast: Quick Comfort Recipe

Leftover Lamb Stew is a smart, satisfying way to use up that leg of lamb and any stray vegetables in your fridge. This hearty one-pot stew is full of vegetables and brightened with tomatoes for freshness. Ready to make it?

The backstory.

The day after a holiday, with a fridge full of leftovers and a leftover leg of lamb taking up space, I decided to turn those extras into something comforting. I grabbed vegetables from the crisper, added pantry staples, and transformed the lamb into a cozy stew that tastes like it was made on purpose. The tender lamb, hearty vegetables, and a burst of tomato freshness make a perfect family meal.

This stew is the kind of dinner that makes you look forward to leftovers. Ready to turn your extras into stew?

xoxo Kori

Must-make lamb stew from leftovers.

“This is my favorite way of using leftover lamb — I love that it uses up extra vegetables too.”

Delicious

This lamb stew is comforting, hearty, and deeply satisfying. Lamb can be rich, so the tomatoes add a bright, fresh contrast. It’s an easy one-pot dinner the whole family will enjoy.

Uses Up Leftovers

This recipe makes the most of leftover roast lamb and any vegetables hiding in your drawer. Ground lamb works as well. See the Variations section for more swap ideas.

Healthy

The stew is dairy-free with no added sugar. To make it gluten-free, low carb, or keto, omit the potatoes and flour; thicken with a small amount of xanthan gum dissolved in oil if needed.

Best lamb stew recipe ingredients.

These are the main ingredients for a tasty leftover lamb stew:

• Leftover lamb — pre-cooked roast lamb works best; ground lamb is a fine substitute.
• Stock — lamb stock is ideal, but beef stock is a good alternative.
• Olive oil
• Onion — yellow or sweet onion; pearl onions also work.
• Carrots
• Baby potatoes — use small potatoes cut into bite-sized pieces.
• Mushrooms — button or your preferred variety.
• Fresh thyme — or use dried thyme if needed.
• Fresh parsley — added at the end for color and freshness.
• Tomatoes — fresh chopped tomatoes or a can of diced tomatoes.
• Flour — used to thicken the stew; omit if you prefer a looser broth.
• Kosher salt
• Ground black pepper

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Make it yours.

• Add extra vegetables: zucchini, squash, peas, bell peppers, celery, parsnips, turnips or rutabaga all work well.
• Substitute 1 cup of stock with red wine for deeper flavor.
• Add a splash of red wine vinegar or lemon juice to cut through richness.
• Use a slow cooker: combine everything (except parsley) and cook on low 4–6 hours, then add parsley before serving.
• Try herbs like rosemary or marjoram in addition to thyme.

How to make leftover lamb stew.

1. Sauté onions, carrots, and mushrooms in oil until the onions are soft and vegetables begin to caramelize.
2. Add flour, salt, and pepper and cook 2 minutes to remove the raw flour taste and begin thickening.
3. Pour in stock, scraping any browned bits from the pan.
4. Add the lamb, potatoes, tomatoes, tomato paste, thyme and remaining ingredients (reserve parsley until the end). Add enough stock to almost cover the contents.
5. Bring to a simmer on the stovetop, then transfer the covered pot to a 325°F (165°C) oven.
6. Cook in the oven for about 2 to 2½ hours, until potatoes are tender and flavors have melded.

How to serve it.

• Garnish with chopped parsley and sliced scallions; add a dollop of sour cream if you like.
• Serve the stew as a complete meal with a simple green salad and crusty bread.

More lamb stew recipes: There are many variations you can try — Instant Pot, classic oven-braised, or slow-cooker Irish stew are all great alternatives.

Need another leftover lamb idea? Use leftover lamb in a shepherd’s pie or casserole.

Kori’s tips.

• Make-ahead: cube the meat and prep vegetables in advance for faster assembly.
• Beef works well in place of lamb, including the stock.
• Use enough stock to almost cover the meat and vegetables.
• Taste and adjust seasoning before serving.

Thaw frozen stew in the refrigerator before reheating. Microwave in individual portions on low power in short bursts, stirring between intervals until hot. On the stovetop, warm slowly over low to medium-low heat, stirring frequently until heated through.

Leftover lamb or stew will keep in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months.

Let the stew cool completely, then transfer to airtight containers. Refrigerate for up to 3 days; freeze any portion you won’t use within that time.

Cool the stew, portion into freezer-safe containers or bags, and freeze for up to 2 months. Thaw in the refrigerator before reheating.

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Lamb Leftovers Stew Recipe

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