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Leftover Roast Lamb and Winter Vegetable Soup Recipe

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This hearty Leftover Roast Lamb & Winter Vegetable Soup makes a delicious and comforting meal, ideal for using up leftover lamb roast bones and meat. Slow-roasted bones create a rich lamb bone broth, combined with a medley of winter vegetables and tender lamb pieces to create a flavorful, nutrient-dense soup perfect for chilly days.

Ingredients

Bone Broth 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

Soup Ingredients

  • 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

Instructions

  1. Prepare the bone broth: Preheat your oven to 180°C (356°F). Place the leftover lamb roast bones on a roasting tray and scatter the unpeeled quartered onion, halved carrot, celery stick, and garlic bulb around the bones. Drizzle with olive oil to help caramelize the vegetables and bones for extra flavor. Roast in the center of the oven for 45 minutes until nicely browned.
  2. Simmer the broth: Transfer the roasted bones and vegetables into a large stockpot. Pour in cold water to cover the ingredients. Bring to a rolling boil on the stovetop, then reduce heat to a low simmer. Cover the pot with a lid slightly ajar and simmer gently for about four hours to extract all flavors and nutrients from the bones.
  3. Strain the bone broth: After simmering, strain the broth through a fine sieve or cheesecloth to remove solids. Set aside the clear broth and refrigerate or freeze if not using immediately.
  4. Sauté base vegetables: In a soup pan, heat butter and sunflower oil together over medium heat until melted and hot. Add diced onion and sauté gently, stirring occasionally, until translucent and fragrant, about 5-7 minutes.
  5. Add diced vegetables: Add carrots, parsnip, swede, and potatoes to the pan. Stir to combine and cook for a few minutes to lightly soften the vegetables.
  6. Add lamb and bone broth: Stir in the diced leftover roast lamb, then pour in 1.2 liters of the prepared lamb bone broth. Increase heat to bring the soup to a gentle simmer.
  7. Simmer the soup: Let the soup simmer gently for about 20 minutes until the vegetables are tender but still hold their shape.
  8. Thicken the soup: Carefully ladle a few portions of the chunky soup into a blender and blend until smooth, or alternatively, use a hand blender to pulse several times in the pot. This will slightly thicken the soup while retaining some texture.
  9. Season and serve: Taste the soup and season with Shetland sea salt and freshly ground black pepper as desired. Serve the soup warm, ideally with buttered crusty bread for dipping.

Notes

  • Simmering the broth for at least four hours is essential to extract deep flavor and gelatin from the lamb bones.
  • Use unpeeled vegetables for roasting to enhance the broth’s color and richness.
  • Blending some of the soup to thicken gives a perfect balance between smoothness and chunky texture.
  • Leftover lamb from the roast works perfectly to add tender protein to the soup.
  • Adjust seasoning at the end for best flavor balance.
  • Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Find it online: https://marthatasty.com/leftover-roast-lamb-and-winter-vegetable-soup-recipe/