Leftover Lamb Stew Recipe

• 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, cut into 1" pieces
• 3 carrots, cut into 1" pieces
• 3 carrots, cut into 1" pieces
• 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)

1. Toss 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. Bring 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. After 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. Serve 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).