Leftover meals can be one of the most cost-effective ones to make, and one of these meals is our Leftover Roast Lamb Stroganoff.
We love our weber q roast lamb, but let’s face it. Legs of lamb are not the most budget-friendly cuts of meat sometimes. But at times, we have to buy a larger leg of lamb than required.
This will means leftovers!
Yes, we have a dog that we can give any leftover meat too; however, there is usually enough meat to get a second meal. And our Neko is not very happy with me, lol.
So what do you do with the leftover meat from your roast lamb?
Firstly, once your meat has cooled down, you need to store any leftover meat in an air-tight container and put it in the refrigerator or freezer.
Always make sure that your container is firmly sealed to avoid any cross-contamination.
How long does cooked lamb last in the fridge or freezer?
Your lamb will last up to three days in the refrigerator and up to three months in the freezer.
An excellent tip to remember is to label your container with the date you cooked it.
This way, you know if it is within the safe date range for you to eat it.
And for some beneficial tips on storing your cooked lamb, The Spruce Eats has a great article called “How to Keep Lamb Fresh.”
How to cook leftover roast lamb stroganoff.
This recipe is made very similar to my Creamy Beef and Bacon Stroganoff with Mushrooms. Making this a quick and easy recipe, packed full of flavor.
To make this recipe, you will need the following ingredients:
- Ground Paprika
- Dried Rosemary
- Olive Oil
- Medium Onion Finely Diced
- Mushrooms Sliced
- Garlic Cloves Crushed
- All-purpose Flour or Plain Flour
- Chicken Broth or Liquid Stock
- Thickened Cream or Heavy Whipping Cream
- Sour Cream
- Worcestershire Sauce
- Dijon Mustard
- Black Pepper
Firstly break apart your meat, if you have not already done that. It’s good to have all the pieces bite-sized for this recipe.
Finely chop your onion and crush your garlic cloves.
Next, add butter and, if you like, add some olive oil to a skillet or casserole pot.
Then add the onion, garlic, and mushrooms. Saute until the mushrooms are tender. Continuously stir while you saute to avoid anything sticking to the bottom.
Once the mushrooms are tender and smaller in size, add the flour and stir until everything is well combined. Then add the chicken stock and cream, stir until everything is combined.
Now it is time to temper the sour cream. You do this by adding a small amount to the sour cream in a separate bowl and mix it through.
Doing this increases the sour cream’s temperature, allowing you to add the cream to the hot mixture without it curdling.
I find when the sour cream is just warm to the touch, it is ready to add.
When the sour cream is ready to be added, add it, along with the Worcestershire sauce, dijon mustard, paprika, dried rosemary, salt, and pepper. And stir it all through.
Stir in the lamb and let it simmer over low heat for about 5 to 6 minutes or until the lamb is warmed through and the sauce has thickened.
What do you serve with your lamb stroganoff?
There are a few this you can serve with your leftover roast lamb stroganoff.
Butter covered pasta or a bed of steamed rice is always great to go with this meal.
But our favourite is a bed of creamy garlic and rosemary mashed potatoes.
And you can also add some steamed asparagus or green beans to the side.
Will this work with any roast lamb?
It doesn’t matter how you cook your roast or the cut of roast you have. It will all be able to be used with this recipe.
The only thing is, the taste may vary depending on the flavours you used to cook your roast lamb, especially if you inject your lamb with a marinade.
Other recipes we love.
If you are looking for other recipes to try, here are some of our other favourite recipes:
- Potato Salad with Egg and Bacon
- Weber Q Potato Bake
- Lemon Meringue Cupcakes
- Jelly Slice with Cream Cheese
Cost Saving Leftover Roast Lamb Stroganoff Recipe
- 500 g cooked roast lamb
- 2 tbsp Butter
- 1 Medium Onion
- 500 g Mushrooms
- 2 Garlic Cloves
- 2 tbsp Plain Flour
- 1 cup Chicken Liquid Stock
- ¾ cup Thickened Cream
- ¼ cup Sour Cream
- 1 tbsp Worcestershire Sauce
- ½ tsp Dijon Mustard
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¼ tsp Ground Paprika
- ½ tsp Dried Rosemary
- Cut up the lamb into bite-sized pieces
- Add butter, onion, garlic, and mushroom to a large pot or skillet. Stir continuously until mushrooms are tender.
- Add flour and stir through till four is dissolved and the mixture is sticky.
- Add the chicken stock and cream, and stir through.
- Temper the sour cream in a separate bowl, then add to the mixture. Along with the Worcestershire sauce, dijon mustard, paprika, dried rosemary, salt, and pepper. And stir until everything is combined.
- Add the lamb, stir through and then simmer over low heat for 5 to 6 minutes or until the lamb is warmed through.
Didn’t have cream or Mushrooms.
Used Canned “condensed cream of mushrooms” YUM
Thanks for sharing your alternative tip to use instead of cream and mushrooms. So happy you enjoyed the recipe 🙂