In a large pot bring water and lamb bone to a rapid boil, reduce to medium heat. Cook for 2 hours to reduce. Remove bone.
Add barley, boulion, celery, bell peppers, carrots, and spices. Reduce heat to low for about 35 minutes.
Add pre-cooked lamb (remember this is leftover) shredded or cut into small pieces.
Add peas, vinegar, and small can of condensed soup (any kind will work - celery, mushroom, tomato, potato.) Stir well, reduce heat to simmer for about 5 minutes.
Serve with a fresh sprig of parsley and peasant bread. YUM YUM!
arger end of leg of lamb.
Slice 2 large garlic
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
PREPARATION-.
Use lamb chops and de-bone the meat cutting up into
il over high heat. Cook lamb for 5 mins, or until
large Dutch oven. Brown lamb shanks on all sides, about
at and add pork or lamb. Saute for a few more
ith lid, and proceed with recipe. If not, cut 6 large
til well mixed.
Lamb Roast:.
Place lamb and marinade into
n surface of lamb; insert garlic slivers. Place lamb, fat side up
arge enough to hold lamb.
Place lamb on top of onion
Place bone, water to cover, thyme, salt and garlic in a stock pot.
Bring to a boil and then simmer 1 hour.
Add onion, barley, carrots, beans, squash, potatoes and cayenne pepper.
Continue to simmer until vegetables are just tender, about 30 minutes.
Add orzo and cook another 10 to 12 minutes. Makes a big pot of flavorful soup.
Cook lamb for 1 3/4 hours.
Let the lamb cool until the fat rises to the top.
Then scrape the fat off and take the meat off of the bone.
Add onions, carrots, celery, salt and pepper to the lamb and cook for 1 hour.
Add the potatoes and cook the stew for another 3/4 to 1 hour, until the potatoes cook down and thicken the stew.
Serves 8.
hen place in a large soup pot, adding meat, celery, carrot
90 degrees C).
Season lamb generously with salt and black
0 minutes.
Season the lamb with salt& pepper.
Make
00\u00b0C.
Hold the lamb with the flesh side towards
Cut all fat off lamb.
Mix salt and mustard
Place all the prepared ingredients into a large saucepan and cover with water, simmer for 2 hours, then remove the shanks and strip the meat from the bone and return the meat to the soup and simmer for 30 minutes.
Crusty bread or damper go well with this soup.