In collaboration with Tasty, Easy Lamb.
Craving a hearty filling soup at the end of these long, cold, dark days? For this recipe I’ve made a delicious and nutritious bone broth out of leftover roast lamb bones and turned it into a soup packed full of winter vegetables.
Regular readers will know that we get a weekly vegetable box of produce grown within ten miles of our house. It’s a community supported agriculture scheme, and part of the conditions of subscribing to this (in high demand – there’s a waiting list!) scheme is that we have to volunteer for a few hours each season.
A few weekends ago the kids and I did our stint, donning our wind and waterproof gear, spending a rather satisfying morning building a three high tyre wall around the kale beds (protection against the winter gales), and digging up all the remaining carrots and neeps for storage.
All in all, it was a rather fantastic morning. There’s something intensely satisfying about digging food out of the earth, and my children have developed an idea of all the hard work it takes to grow food for us. When the next veg box was delivered featuring the carrots and neeps they themselves had picked, it really gave them a sense of achievement.
There’s also a sense of achievement to be found in getting the most out of the food you prepare, for example, I always make a bone broth out of leftover roast lamb bones. The flavour cannot be replicated with shop bought stock cubes.
It’s really easy to make your own bone broth too – simply place all your leftover bones onto a roasting tray, scatter over a quartered unpeeled onion (leaving the peel on helps create a gorgeous deep brown colour in the broth), a halved carrot, a halved bulb of garlic (again, unpeeled as you’re going to be straining it anyway), and a stick of celery if you happen to have on. Roast for 45 minutes, transfer to a stock pot, cover in water and simmer for four hours or so with the lid slightly off.
Strain and either store in the fridge for a day or two or transfer to the freezer for storage for a few months. Simply defrost and use in your favourite lamb recipe!
This soup is made with seasonal ingredients; the contents of our most recent veg boxes. You could, if you wanted, add a few handfuls of chopped kale for a splash of green and some extra goodness.
Serve your soup with some crusty warm bread or buttered bannocks. It’ll definitely warm your cockles this time of year.
An an aside, what do you think of my new bowls? They’re birthday presents from my husband; antiques he picked up from a local antique dealer and I think they’re rather lovely!
What sort of recipes do you make to use up leftover roast lamb? Let me know in the comments!
Leftover Roast Lamb & Winter Vegetable Soup
for the lamb bone broth
- 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 stock pot. 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 handblender and pulse for a few seconds to thicken the soup somewhat. Season well to taste.
- Serve warm with buttered crusty bread or buttered bannocks.
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This is a commissioned recipe for Tasty, Easy Lamb. Thank you for supporting the brands who make it possible for me to do what I love: mess up my kitchen and share recipe stories!
Have you made this recipe?