2 tablespoons olive oil
1 pound leftover cooked lamb chops (top round or shoulder), bones removed and meat cut into 1-inch pieces (can use any leftover protein)
4 carrots or 1 cup of frozen carrots, cut into rounds
1/2 onion, diced small
2 teaspoons minced garlic
1 tablespoon all-purpose flour
½ cup dry red wine
2 cups low-sodium chicken broth or water
1 14.5-ounce can diced tomatoes, drained
1 cup frozen green peas,
2 tablespoons fresh chopped mint
kosher salt and black pepper to taste
Heat the oil in a medium pot over medium-high heat. Add the carrots, onion, and garlic to the pot. Cook until beginning to soften, 3 to 4 minutes. Add the flour and cook for 1 minute. Add the wine and scrape up any brown bits. Add the broth, tomatoes, and peas.
Simmer until the vegetables are tender, 8 to 10 minutes. Stir in the lamb, mint, salt and pepper. Serve immediately.