Name: Leftover Lamb Soup Recipe
Total time: 30 min
Yield: 4
Cuisine: American

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This recipe is all about pairing crisp vegetables with juicy bits of leftover lamb. Adding pulled roast lamb shoulder to the zucchini and peas turns a light meal into a hearty one, while keeping it fresh and healthy. 

How to make Leftover Lamb Soup Recipe

Nagi Maehashi

Crawler

American

<p>This recipe is all about pairing crisp vegetables with juicy bits of leftover lamb. Adding pulled roast lamb shoulder to the zucchini and peas turns a light meal into a hearty one, while keeping it fresh and healthy. </p>

Dried vegeroni spiral pasta

Extra virgin olive oil

Brown onion,  finely chopped

Garlic Cloves,  Crushed

Carrot,  diced

Celery Diced

Vegetable liquid stock

Fresh peas or frozen peas

Sugar snap peas,  trimmed

Baby asparagus,  cut into 4cm lengths

Cold shredded leftover cooked lamb

Cook pasta following packet directions. Drain. Refresh under cold water.

step 1

Meanwhile, heat oil in a large saucepan over medium-high heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally, for 3 minutes or until vegetables have softened. Add stock. Bring to a simmer. Cover. Reduce heat to low. Cook for 15 minutes.

step 2

Add peas, sugar snap peas, asparagus and lamb. Simmer for 2 minutes or until lamb is heated through. Remove from heat. Stir in pasta. Season with salt and pepper. Sprinkle soup with parsley. Serve.

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Leftover Lamb Soup Recipe

About Leftover Lamb Soup Recipe:

Ingredients for Leftover Lamb Soup Recipe

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