LAMB SOUP RECIPES RECIPES

Name: Lamb Soup
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4-6 serving(s)
Ingredients: leftover lamb bone, of a leg of lamb; 1 1/2 cups leftover lamb, cut into 1/2 inch pieces; 3 celery ribs, leaf part, cut into 1/2 inch slices; 1 carrot, peeled and cut into 1/2 inch pieces; 1 onion, sliced; 3 peppercorns; 1 teaspoon salt; 1 teaspoon curry powder; 1 beef bouillon cube; 1/4 teaspoon all purpose Greek seasoning (or other seasoning mix)

LAMB SOUP RECIPE - FOOD.COM

Lamb Soup Recipe - Food.com image

This makes great use of leftover lamb and lamb bones. This requires overnight refrigeration which is not included in prep time.

Total Time 3 hours 30 minutes

Prep Time 30 minutes

Cook Time 3 hours

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

leftover lamb bone, of a leg of lamb
1 1/2 cups leftover lamb, cut into 1/2 inch pieces
3 celery ribs, leaf part, cut into 1/2 inch slices
1 carrot, peeled and cut into 1/2 inch pieces
1 onion, sliced
3 peppercorns
1 teaspoon salt
1 teaspoon curry powder
1 beef bouillon cube
1/4 teaspoon all purpose Greek seasoning (or other seasoning mix)

Steps:

Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
Drain using a colander over a bowl or pot, retaining liquids.
Trim meat from bones and discard bones after removing marrow (added to meat).
Discard gristle, carrots and celery.
Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
Season to taste.

Nutrition Facts : Calories 26, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0.1, SodiumContent 769.8, CarbohydrateContent 5.7, FiberContent 1.5, SugarContent 2.6, ProteinContent 0.8

LAMB SHANK SOUP RECIPE - FOOD.COM

Lamb Shank Soup Recipe - Food.com image

This is my mum's recipe, which I made just recently. My son's girlfriend wanted the recipe, so I figure this is the easiest way to give it to her! If you like hearty old-fashioned soup, this is a good stick-to-your-ribs one! Cook time includes making the stock, then next day, the soup, but not the sitting overnight!

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Cook Time 4 hours

Yield 2 1/2 litres

Number Of Ingredients 16

Ingredients

3 lamb shanks
1 onion, roughly chopped
2 stalks celery
2 carrots, peeled and roughly chopped
1 teaspoon black peppercorns, lightly crushed
1 clove garlic, crushed
3 -5 stalks parsley
3 -5 sprigs fresh thyme (optional)
3 stalks celery, diced finely
2 large carrots, cut into tiny dice
2 medium onions, diced
1 small swede turnip, grated
1 (40 g) packet dry onion soup mix
1 (500 g) packet dried soup mix (a mix of dried pearl barley, lentils and dried vegetables)
9 cups water
salt & freshly ground black pepper

Steps:

STOCK: Place all the ingredients for the stock in a large saucepan and cover with water.
Bring to the boil, then reduce to a very low simmer and cook for about 2 hours, or until the meat is tender enough to fall off the bones.
Strain, reserving the liquid and meat and discarding the vegetables.
Shred the meat and refrigerate.
Cool overnight, refrigerate, then remove the fat from the top of the stock and discard the following day.
SOUP: Place all the ingredients (except the shredded, reserved meat) for the soup in a large stockpot.
Bring to the boil, then reduce to a simmer and cook for about 1 hour, or until the soup mix is tender, stirring occasionally.
Season well to taste, add the reserved meat and heat through well.
Serve with crusty buttered bread!

Nutrition Facts : Calories 894.4, FatContent 40.8, SaturatedFatContent 16.6, CholesterolContent 290.5, SodiumContent 1680.5, CarbohydrateContent 38.1, FiberContent 8.4, SugarContent 13.8, ProteinContent 89.9

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