Minted Lamb Broth
A light, fresh meat and veg soup that needs nothing more than a hunk or two of crusty bread to make a meal.
If you are using up leftover lamb, meat needs to be thoroughly reheated until piping hot and should never be re-heated more than once.
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
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.