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
- 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
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly
Each serving contains
of the reference intake
- 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.