Hearty Leftover Roast Lamb And Vegetable Soup Food

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
• Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
• Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
• Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

20 BEST WAYS TO USE LEFTOVER LAMB

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a lamb dish in 30 minutes or less!

LAMB BONE SOUP

Steps:

• Follow the link for the recipe. Add one meaty lamb bone at the beginning. Simmer it in the stock for 2 hours, take it out and remove the meat. Set the meat aside and return the meatless bone to the stock. Continue simmering for 4 hours for a more concentrated stock.
• If your lamb stock is already cooked, pour it into a pot, add the meaty bones and simmer them in the stock for about 2 hours or until the meat is tender. Remove the meat from the bone and set it aside. Use the stock and the shredded meat to make the soup. You can cook the meat in water as well, but use good quality stock to make the soup.
• Once the stock and the meat are cooked, make the soup.
• Chop the onions and the bacon (if necessary).
• Heat the oil in a large heavy-bottomed pot. Fry the bacon cubes and the chopped onion on medium-low heat for about 4 minutes.
• Add the chopped carrots, and garlic, stir well and cook for about 4 minutes. Add the peeled and cubed potatoes, caraway seeds, thyme, rosemary, bay leaves, chili. Stir well.
• Add the stock. Cook for about 10 minutes.
• In the meantime, chop the cabbage. Add cabbage and drained white beans to the pot. Cook for another 10 minutes or until the cabbage is cooked to your liking, it should not get mushy.
• Add the shredded meat and heat through for a few minutes.
• Adjust the taste with vinegar, Worcestershire sauce, salt, and pepper.
• Serve sprinkled with fresh parsley if desired.

LEFTOVER ROAST LAMB & WINTER VEGETABLE SOUP

Steps:

• To prepare the bone broth, preheat oven to 180 C.
• Place any leftover lamb roast bones on a roasting tray and scatter the unpeeled, quartered onion, halved carrot, celery stick and garlic. Drizzle with the olive oil and roast in the centre of the oven for 45 minutes.
• Transfer the roasted bones and vegetables to a large stockpot. Cover with water and bring to the boil. Reduce to a simmer and cover, leaving the lid slightly ajar, for four hours or so.
• Strain off the bone broth and refrigerate or freeze until needed.
• To prepare the soup, heat the butter and sunflower oil in a soup pan.
• Saute the onion, stirring occasionally while you dice and add the remaining vegetables.
• Add the diced lamb, pour over the lamb bone broth and bring to a simmer.
• Simmer gently for 20 minutes, until the vegetables are tender.
• Carefully transfer a few ladlefuls of the chunky soup to a blender and blend until smooth. Alternatively, use a hand blender and pulse for a few seconds to thicken the soup somewhat. Season well to taste.
• Serve warm with buttered crusty bread or buttered bannocks.

HEARTY LAMB & BARLEY SOUP

Steps:

• Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
• When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.