In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning.
2.
To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side.
3.
Serves 4 to 6.
From: LEFTOVERS by Kathy Gunst
Reviewed By:
Rita Frantz
I found this recipe while searching for "lamb lentil soup". Unfortunatley there are several ingredients missing from the ingredient list. My adventurous spirit needed to find a use for 2 quarts lamb broth and ~2 cups chopped lamb. So I experimented.
Follow the instructions as written but omit the lamb bone which was used to make the stock along with some extra bones from the butcher. I also used potato water from mashed potatoes in the stock. I put all the spices and beef broth in at the same time. There was no need for tabasco on the side. I received lots of requests for second servings.
I'm always looking for good lamb recipes since my son started raising market lambs for 4H.
