Lamb and freekeh soup

Lamb and freekeh soup

Lamb and freekeh soup

This is one of those genius recipes from leftovers. Earlier in the week I slow ‘roasted’ a shoulder of biodynamic Moorlands lamb in my slow cooker. It was truly sensational. I served most of the meat in these incredible wraps with herbed labne and salad, but I had some leftover. There was also a wonderful amount of cooking juices that had turned to jelly in the bottom of the slow cooker. I popped the slow cooker into the fridge so I could easily lift off the fat from the top, and used that jelly, as well as the left over meat to make this soup.

I try and save any jelly I get from cooking meat. If you don’t get very much jelly when you slow cook your lamb, you could use any other jelly you have, or add vegetable stock or something similar. I’d just use whatever jelly you did manage to get. The lamb shoulder made for a week of very easy cooking and this soup in particular was ridiculously easy to make. All I had to do was chop up a carrot and onion and place a bunch of ingredients in the slow cooker.

Serves 2-4

2-3

cups

lamb jelly (see above)

1-2

cups

meat from a slow cooked shoulder of lamb

1

carrot, diced

1

onion, diced

1

cup

freekeh

1

bay leaf

2-3

sprigs of thyme

salt and pepper

3

cups

water

2-3

tablespoons

parsley and walnut pesto, to serve

Place the lamb, jelly, carrot, onion, freekeh, bay leaf, and thyme in the slow cooker on high. Add the water and cook for about 4 hours. Add more water if needed. Season with salt and pepper to taste.

Serve hot with a spoonful of parsley and walnut pesto.

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One Response to Lamb and freekeh soup

  1. Pingback: Parsley and walnut pesto | Susan's Sumptuous Suppers

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