Pea Stew with Leftover Lamb

5 from 6 votes
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 47 kcal


  • 3 size Marrow bone
  • 1 size Chopped onion
  • 1 bunch Soup greens fresh
  • 2 teaspoon Dried thyme
  • 1 teaspoon Himalayan salt
  • Black pepper from the mill
  • 1,5 liter Water
  • 500 g Peas yellow
  • 8 small Freshly peeled potatoes
  • 3 Discs Leg of lamb cooked with a little sauce
  • 0,5 bunch Chopped parsley


  • Put the bones in a soup pot. Clean the vegetables from the soup greens and cut into small pieces. Add to the bones with the onion. Pour in water and add herbs, salt and pepper to taste. Now add the peas that have been soaked in water overnight and sieved. Bring everything to the boil once and then simmer for 1 hour on the stove with the lid closed.
  • In the meantime, peel the potatoes and cut them into small slices. Cut the lamb, thawed overnight in the refrigerator, into small pieces. Add some sauce.
  • After the bones and peas have cooked, add the potatoes and meat with a little sauce. Let simmer for another 20 minutes.
  • Finally mix in the chopped parsley and season well again. Good Appetite.


Serving: 100gCalories: 47kcalCarbohydrates: 2.7gProtein: 7.3gFat: 0.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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