It’s the first Monday of 2016, and the temperature is dipping here in New York! If your new year has gotten off to a chilly start too, you’re going to love today’s recipe. A delicious bowl of steaming hot homemade roast lamb soup is the perfect way to warm up and boost your health during the winter.
Bite size pieces of roast lamb, chopped scallions, and fresh dill in a rich broth all add up to big flavor. Best of all, this soup also has all the health benefits of bone broth. Read more about bone broth here.
Last week I shared a roast leg of lamb recipe with you. As soon as I finished carving the meat, I placed the roasted bone (there was still a little bit of meat on it) in my slow cooker with veggies. I covered the bone and veggies with water, added a little vinegar, and made this delicious homemade roast lamb soup. I love when one dinner can be turned into many different meals: in this case, a lovely roast for dinner and a scrumptious soup the next day.
You can add any vegetables that you’d like to flavor the bone broth. (I didn’t add my leftover Brussels sprouts, though, because they tend to make soup a little bitter). I also didn’t have the usual parsley that I tend to add to bone broth so I added rosemary sprigs instead that I had used to season the roasted leg of lamb. I definitely recommend trying the rosemary. It really adds depth to the soup’s flavor.
Most importantly, add vinegar to pull the minerals from the bone while it cooks in the slow cooker. I always recommend Bragg’s Raw Apple Cider Vinegar because it contains the “mother” of the vinegar: strands of proteins, enzymes, and friendly bacteria.
While the soup simmers overnight, the meat that remains on the bone will fall right off. Cut this meat into bite size pieces and serve it in your soup when it is done.
When the slow cooker is finished, strain the broth over a large empty pot. Discard the bones and vegetables. Then add the meat to the broth along with scallions and dill. This is such a lovely twist on broth — so good and so healthy. Naturally gluten-free and paleo, too. What a wonderful way to start the new year.
Hope you’re having a wonderful 2016!
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- l roasted leg of lamb bone
- 1 large onion, quartered
- 2 medium carrots, cut into 2-inch chunks
- 3½ quarts filtered water (*see note)
- 2 cloves of garlic, cut in half
- 3 sprigs of rosemary
- 1 bay leaf
- 8 whole peppercorns
- 1 tablespoon salt
- 2 tablespoons gluten free Bragg's Apple Cider Vinegar
- ½ cup scallions
- ¼ cup dill
- Add lamb bone, onion, carrots, garlic, rosemary, bay leaf, peppercorns, salt and vinegar to your slow cooker. Cover with water and set on low for 12 hours.
- An hour before the broth is done, remove lamb meat that has fallen off the bone with a slotted spoon. Cut up the meat,
cover,and store in the refrigerator.
- After your broth is cooked, Place a strainer in a large pot. Now, lift the whole pot from the heating base of your slow cooker and slowly and carefully strain broth over the large empty pot, Discard the bones and vegetables.
- Skim fat off the top of your broth. Add cut up meat back in along with scallions and dill. Adjust seasonings and simmer for 10 minutes. Serve hot.
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