Lamb And Vegetable Soup Recipes

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.

LAMB SHANK AND VEGETABLE SOUP

Steps:

• Heat oil in a large stock pot/saucepan.
• Brown shanks well all over.
• Transfer to a plate.
• Add onions and garlic to pan.
• Saute until onions are tender.
• Stir in carrots, potatoes, turnip and pasrnip.
• Cook for 1 minute.
• Blend in remaining ingredients.
• Return shanks to pot.
• Bring to the boil.
• Reduce heat.
• Simmer for 1 to 1 1/2 hours or until barley is tender and lamb falls off the bone (add more liquid as required).
• Transfer shanks to a dish.
• Remove meat and chop roughly.
• Add meat to soup.
• Heat gently.
• Serve with bread.