Leftover magic at its finest turns Christmas dinner into comfort food. This lamb stew stretches the meat with a generous helping of healthy roasted root vegetables.
Lamb Stew with Roasted Vegetables
4 TBL butter
1/4 c flour
2 c leeks
14 oz diced tomatoes
2 1/2 c beef broth
8 oz cooked lamb
2 TBL olive oil
4 oz parsnip
4 oz carrots
8 oz potatoes
1/2 c peas
1/2 tbl rosemary
1/2 tsp salt
1 tsp black pepper
Peel and dice parsnip, carrots and potatoes. Toss in olive oil. Roast at 400°F for 40 minutes, stirring once.
While vegetables roast, slice leeks into 1/2-inch pieces. Separate and wash thoroughly. Sauté leeks in 2 TBL butter until soft and just beginning to brown. Remove leeks from pan and set aside.
Add remaining butter and the flour and stir to make a roux.
Whisk in beef broth, then add leeks, tomatoes (with juice), peas and lamb. Season with rosemary, salt and pepper. Simmer until gravy begins to thicken.
Stir in roasted vegetables and simmer 10 minutes.