Rechauffe of Lamb

A great way to make the most of leftover lamb.


  • 775 g cold, cooked lamb
  • 1 small onion
  • 25 g butter
  • 15 g flour
  • 450 ml beef stock
  • 1 tblsp mushroom ketchup
  • salt and pepper
  • leftover mashed potato, as a garnish.


  1. Dice the meat and chop the onion finely.
  2. Melt the butter in a saucepan and sauté the onion gently for 2 minutes.
  3. Add the flour and brown it.
  4. Add the stock and the ketchup and season with salt and pepper.
  5. Cook gently for about 10 minutes.
  6. Put in the meat and bring back to simmering point.
  7. Cook slowly for another half hour.
  8. Serve the meat surrounded by a border of mashed potatoes.


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