Leftover minted lamb broth recipe
A light, fresh meat and veg soup that needs nothing more than a hunk or two of crusty bread to make a meal. This recipe is a mouthwatering leftovers idea from our soy honeyed leg of lamb dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
See method- Serves 4
- 15mins to prepare and 10mins to cook
- 200 calories / serving
- Dairy-free
- Healthy
Ingredients
- 1.8 litre (3 pints) vegetable stock
- 150g (5oz) baby carrots, sliced into thin batons
- 300g (10oz) leftover lamb, torn into small bite-sized pieces
- 150g frozen peas
- 8 spring onions, finely sliced
- 4tbsp fresh mint, chopped
- 1 pinch black pepper
- crusty bread, to serve
Each serving contains
- Energy
- 855kJ 200.0kcal
- Fat
- 8g
- Saturates
- 3g
- Salt
- 1.7g
- Sugars
- 4g
of the Reference intake
Carbohydrate 7.0gProtein 25.7gFibre 4.1g
Method
- Heat the stock in a large pan and bring to the boil. Add the carrots, cover with a lid and boil for 3 minutes until the carrot is tender. Add the lamb and peas and cook for a further 2 minutes. Stir through the spring onions and mint and season well with black pepper before ladling into bowls to serve with crusty bread.
- See more Lamb recipes
Please note that 300g (10oz) of lamb is not included in the shop ingredients list as this is a leftover, so you will need to enter the product in your shopping basket if making this recipe from scratch.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
