Recipe: Lamb Broth and Soup

Holy moly. I’d never made lamb broth before this, and it certainly won’t be my last time. It’s assertive yet smooth, lighter than beef but stronger than chicken. Maybe like the turkey broth of hooved animals?

Whatever the case, it’s awesome. The soup itself is quite simple but wouldn’t be the same without this broth. So make sure you get a 24-hour head start, because while none of the steps is particularly labor intensive, this is a recipe that requires plenty of time. You won’t regret a single minute of it.

I was in the mood for peas for some reason, but feel free not to use them if you’re avoiding lectins. Also, a starchy veggie like rutabaga or turnip (or even potato—shh!) would be very good.

Lamb Broth

3 pounds lamb marrow bones

1 onion, cut into quarters

1 carrot, cut in half crosswise then in half lengthwise

1 celery stalk, cut into 3-4 segments

2 garlic cloves, peeled and smashed

coconut or olive oil, for tossing veggies

1 bay leaf

2 tsp. thyme

2 tsp. salt

2 Tbsp. apple cider vinegar

1) Preheat oven to 475°F. Place soup bones on a foil-lined baking sheet. Toss all veggies with oil in a large bowl, then pour them out onto the baking sheet around the bones. Roast in oven for 30 minutes.

2) Place bones, veggies, bay leaf, thyme, and salt in a large stockpot. Fill with water just to cover, then add vinegar. Bring to a rolling boil over high heat, then reduce temp to medium-low, cover, and simmer for at least 24 hours.

3) Allow broth to cool slightly, then pour through a metal strainer into another pot. Discard bones and veggies. Then use broth for the soup recipe below or put in jars and store in fridge or freezer. I had some broth leftover even after making the soup—can’t wait to make it again!

Lamb Soup

1 Tbsp. butter, or cooking fat of choice

2-3 pounds lamb steaks (if you use shoulder or roast meat, you’ll need to simmer it MUCH longer, about 1 1/2 to 2 hours)

salt & fresh ground pepper

2 carrots, diced

2 celery stalks, diced

5-6 button mushrooms, sliced

2 garlic cloves, minced

4-5 cups lamb broth

1 cup green peas

4 green onions, white and light green parts sliced thinly

1) In large pot over medium-high heat, melt butter then add lamb pieces, sprinkle with S&P, and brown about 5-7 minutes. Add carrot, celery, mushrooms, and garlic. Stir together for a few minutes, then add broth to desired level, bring to a boil, then reduce heat to medium and simmer for 20 minutes.

2) When carrots are tender and you’re almost ready to eat, stir in peas and onions, cooking another 2-3 minutes. Ladle into bowls and slurp it up!

Serves 4-6.





3 Responses to “Recipe: Lamb Broth and Soup”

  1. Just wondering about simmering the veg so long? All the instructions I’ve seen for bone broth suggest adding in the veg for only the last hour or so. Not sure why though.

    • Hmm…I have no idea. I have no particular reason for simmering them so long, other than convenience and laziness. The flavor is really amazing this way, and I don’t know if it would be improved or not by adding the veg later. Let me know if you try it!

      • I wouldn’t be comfortable doing it for 24 hours as I have a gas cooktop. Wouldn’t be able to go to bed that night. find its not the same in the slow cooker
        Think the veg is added in the last hour if you want to use the broth straight away – not storing the stock for future

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