Hearty Leftover Roast Lamb And Vegetable Soup Recipes

20 BEST WAYS TO USE LEFTOVER LAMB

20 Best Ways to Use Leftover Lamb image

Provided by insanelygood

Number Of Ingredients 20

Ingredients

Leftover Lamb Ragu
Leftover Roast Lamb Curry
Leftover Roast Lamb Gyro with Tzatziki Sauce
Leftover Lamb Stew
Leftover Roast Lamb Shepherd's Pie
Leftover Lamb Pizza
Roast Lamb Burning Love
Leftover Lamb Tagine
Irish Dingle Pie
Leftover Greek Lamb Moussaka
Leftover Lamb Biryani
Leftover Roast Lamb and Winter Vegetable Soup
Leftover Lamb Korma
Leftover Lamb Sliders
Lamb Fajitas
Leftover Lamb Pasta Sauce with Eggplant
Leftover Roast Lamb Hotpot
Leftover Lamb Shakshuka
Lamb Tacos
Greek Lamb Baguette

Steps:

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

Nutrition Facts :

LEFTOVER ROAST LAMB & WINTER VEGETABLE SOUP

Leftover Roast Lamb & Winter Vegetable Soup image

A hearty & filling winter vegetable soup made with homemade lamb bone broth, leftover roast lamb and seasonal vegetables.

Provided by Elizabeth

Categories Soup

Time 5h15m

Number Of Ingredients 18

Ingredients

leftover lamb roast bones
1 carrot (cut lengthwise)
1 brown onion (quartered)
1 bulb garlic (cut through the middle)
1 stick celery
3 tbsp olive oil
cold water (to cover)
1 tbsp butter
1 tbsp sunflower oil
1 onion (diced)
2 medium carrots (diced)
1 medium parsnip (diced)
200 grams swede (diced)
2 medium potatoes (diced)
200 grams leftover roast lamb (diced)
1.2 litres lamb bone broth
Shetland sea salt (to taste)
freshly ground black pepper (to taste)

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.

Nutrition Facts : Calories 463 kcal, Carbohydrate 40 g, Protein 13 g, Fat 29 g, SaturatedFat 9 g, Cholesterol 44 mg, Sodium 113 mg, Fiber 8 g, Sugar 10 g, ServingSize 1 serving

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