Leftover Roast Lamb Winter Vegetable Soup Food

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!

SCOTCH BROTH WITH WINTER ROOT VEG

Steps:

• Preheat the oven to 170ºC/325ºF/gas 3.
• If making with lamb shoulder, rub all over with sea salt and white pepper, place in a roasting tray, cover with tin foil and roast for 3 hours, or until falling off the bone. Pull all the meat off the bone, saving the bone for later.
• Wash, trim and roughly chop the leek, peel and finely slice the onions, then trim and roughly chop the carrots and celery.
• Place the leek, celery, onions and carrots into a large pan on a low heat with 1 tablespoon of oil, and cook gently for 20 minutes, or until soft and sweet, stirring regularly.
• Pour in the stock, and add the reserved lamb bone (if you have it). Bring to the boil, then simmer gently for 20 minutes, while you peel and roughly chop the swede and potato.
• Add pearl barley to the pan, followed by the swede and potato, then simmer gently for a further 50 minutes, or until tender.
• Remove the pan from the heat and whisk the broth quite hard to break down some of the potato and bind the soup together, then stir in the roast lamb or cooked lamb, to heat through. Taste and season to perfection with salt and pepper.
• Pick the parsley leaves, then sprinkle over the broth with the reserved celery leaves (if using). Serve with hunks of crusty bread for dunking, and if you want to be really authentic, why not add a little dram of whisky to each bowl?

HEARTY LEFTOVER ROAST LAMB AND VEGETABLE SOUP

Steps:

• Cut or tear up the lamb into small bit sized pieces.
• Coarsely chop the onion, dice the carrots, and thinly slice the celery stick.
• In your instant pot or all-in-one cooker, add the oil and set the cooker to saute. Add the onion and lamb, then stir for about 3 minutes.
• Add the mushrooms, carrots, celery, soup mix, vegetable broth or stock, worcestershire sauce, bay leaves, salt, and pepper. Stir to combine.
• Put on the lid, set the cooker to the pressure cook setting. Have the lid valve set to seal and set the timer for 35 minutes.
• Once cooked, turn the valve to vent to release the pressure. Allow it to vent fully before you remove the lid.

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.

ROASTED VEGETABLE SOUP

Steps:

• In a large saucepan, heat 3 cups of chicken stock. Coarsely puree the Roasted Winter Vegetables and the chicken stock in the bowl of a food processor fitted with the steel blade (or use a handheld blender). Pour the soup back into the pot and season, to taste. Thin with more chicken stock and reheat. The soup should be thick but not like a vegetable puree, so add more chicken stock and/or water until it's the consistency you like.
• Serve with Brioche Croutons and a drizzle of good olive oil.
• Preheat the oven to 425 degrees F.
• Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
• Place all the cut vegetables in a single layer on 2 sheet pans. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
• Sprinkle with parsley, season to taste, and serve hot.
• Slice the bread about 3/4-inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 3 to 4 cups of croutons.
• Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

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.

RUSTIC LAMB SOUP

Steps:

• Place the lamb stock, bones from the lamb joint and 600ml of water in a large pan. Leave to simmer, uncovered, on a medium heat for 1 hour 30 minutes. Meanwhile, peel and cube all of the vegetables.
• Sieve the liquid from the stock into a fresh pan and add the sweet potato, celeriac and carrots and boil for another 20 minutes. Meanwhile, boil the potatoes in a separate pan.
• Add the potatoes and remaining leeks and onions along with the shredded Lamb. Warm on a medium heat for 5-10 minutes.
• Season to taste and serve with large slices of rustic bread.