Winter lamb soup
(19 Jul 2019)

Winter lamb soup

Winter lamb soup
Recipe by Josh Wiid

1 Leg of Lamb, deboned
500g Lamb Bones
1 Tbsp Olive Oil
1 Garlic head
1 bunch Thyme
2 Onions, chopped
2 Tbsp Olive Oil
2 Carrots, washed and cubed
3 Celery sticks, washed and chopped
3 Leeks, washed and chopped
1 tin Cannellini Beans, rinsed
1 Cup Pasta, cooked al-dente ( elbows or bowties )
2 Tbsp Parsley, chopped
1 Tbsp Wholegrain Mustard
1 Tbsp Lemon Juice
Parmesan cheese and toast to serve

Pre-heat your oven to full. Place the lamb bones in a roasting tray, and coat lightly with Olive oil. Season with salt and pepper, and roast until golden brown.
In a tall pot, add olive oil, head of garlic, thyme and half the onions. Saute for 5 minutes, then add Lamb bones and mix through. Cover with water and bring to the boil.
Once boiling, reduce to a simmer and cook for roughly 2 hours to extract all the roasted bone flavour. Strain the stock.
Rub the Lamb meat with olive oil, season with salt and pepper and brown in a pot. Add enough stock to cover, and slowly braise the Lamb until tender, stirring regularly.
Add remaining onion, carrot, celery, leeks and beans. Simmer for a further 20 minutes, then finally add the pasta, Parsley, mustard and Lemon juice. Taste and adjust seasoning if needs be.
Dish up the soup, top with Parmesan cheese enjoy immediately! Freeze any leftover stock for next time.

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