With spring approaching lamb’s about to be back in season. There are countless lamb recipes to choose from but I always favour those that allow me to get 2 meals out of one cut of meat. One of the best ways to do this is to choose your Sunday roast meat carefully and get a joint that’s on the bone for plenty of extra flavour.
This Sunday I chose a half leg of lamb which I cooked slowly over 3 hours on gas mark 3. I started by searing the meat to seal it and then added 300ml of vegetable stock and covered the meat before placing in the oven.
The meat was fabulously “melt in the mouth” luckily I managed to hide some in the fridge from the other half to use for the recipe I’m doing today. I also salvaged the stock from the meat pan and the water from cooking the carrots and cabbage which is also packed with flavour from cooking the veg.
The beauty of this recipe is that it’s so free flowing and allows for compromise on ingredients. You can pretty much use any left over veg you have in the fridge that needs to be used up for instance I used the other half of my left over cabbage from the roast. The dish doesn’t have any complicated flavours relying on balance etc which means that if you don’t have enough carrots you can pack it out with more potatoes or vice versa etc. When doing stews like this I usually try to stick with roast dinner flavours as a guidance. In our house we usually eat this the day after a roast and I serve it with any left over stuffing for an extra element/texture.
Feel free to put your own spin on the recipe below or if you have any other serving suggestions please feel free to add them into the comments box I’m all ears for new ideas.
- Left over meat from your roast dinner (lamb in this case)
- Stock from vegetables and meat from your roast or 500 ml of stock using 2 stock cubes
- 1 large white onion
- 1 leek
- 6 carrots cut into small cubes
- 6 potatoes cut into small cubes
- 200g frozen peas
- half a savoy cabbage thinly shredded
- 2 tea spoons of mint sauce
- gravy granules to thicken if required (optional)
- fry onions and leek in oil in the bottom of a large pan until soft.
- add other fresh veg into the pan. In this recipe this is the cabbage, carrots and potatoes.
- cook on medium heat for 2-3 minutes
- add stock and turn up heat to bring the liquid to the boil
- add frozen peas and meat and simmer for 20 minutes or until veg is tender
- If you are preparing in advance turn off the heat and cover until later when serving.
- When your ready to serve the dish bring back to full heat until stew is simmering.
- Add gravy granules or thickening granules if required (this is down to personal taste) and stir until stew has reached your desired consistency.
- Add in mint sauce and season to taste.