Hello everybody, it is Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, simple leftover lamb chunky soup. One of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Simple Leftover Lamb Chunky Soup is one of the most well liked of current trending meals on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look fantastic. Simple Leftover Lamb Chunky Soup is something that I have loved my entire life.
Looking for leftover lamb recipes to see you through your Sunday lunch leftovers? A meaty lamb stock and lots of chunky veg is all you need as a base for a classic lamb hotpot - warm your lamb right through, top with thin A simple and quick way to serve your leftover lamb is with some couscous. Add the leftover lamb bone to the water with the thyme, simmer until the meat is soft and starts to fall off the bone.
To get started with this recipe, we have to prepare a few components. You can have simple leftover lamb chunky soup using 10 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Simple Leftover Lamb Chunky Soup:
- Make ready Fridge
- Take Leftover Lamb (shredded)
- Make ready Lamb Stock (800ml)
- Make ready Salted Butter (10g)
- Prepare Fresh
- Make ready Celery Stick (1 stalk)
- Prepare Organic Carrot (1 medium)
- Make ready Potatoes (2 medium or 4 small)
- Take Store Cupboard
- Make ready Split Peas (2 Cups dried)
Light & healthy leftover soup recipes for weight watchers with smartpoints, turkey noodle soup, posole, wild rice soup, turkey barley vegetable soup. A simple low calorie recipe for leftover turkey noodle soup with several delicious variations. Of course, you can always use chicken instead. What to do with leftover lamb roast?
Instructions to make Simple Leftover Lamb Chunky Soup:
- Soak split peas over night in cold water.
- Get your cooking station ready with your ingredients and grab a medium saucepan, chopping board and knife. Wash and chop your carrot and celery into small cubes. Peel your potatoes and cube too.
- Melt your butter into a pan on a medium heat. Add the leek, celery and carrot and sauté until wilted. Drain the split peas and add in along with potato. Stir for 2 mins.
- Add in stock and lamb and season well. Bring to the boil and skim off any starchy foam then reduce to. Low simmer for 25-30 mins until the split peas are cooked through with a small amount of bite. Serve hot with cheese scones!
You do need some leftover roast lamb on hand (though roast beef or pork are also quite wonderful), but then the rest is simple. Don't let leftover lamb loiter unused at the back of the fridge. Try our recipes and transform the remnants of a Sunday roast or Easter lunch into a delicious We like to fry up any leftover lamb until the edges go nice and crisp, then drizzle it in pomegranate molasses and toss it through salad leaves. Leftover vegetables lurking in the bottom of the fridge or vegetable basket? Don't worry, we all do it at some point.
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