I made this lamb and bean soup to use up some lovely rich lamb stock leftover from braising lamb shanks. It really is important to use homemade stock for this soup as that’s what gives it such great flavour. Beyond that it’s a very versatile soup and a great way to use up any meat leftover from a previous meal (I used some leftover meat from the shanks). I put fine vermicelli noodles into my lamb and bean soup because I usually have them on hand to make Lebanese vermicelli rice (see video below), but you could add any small pasta or rice (it may just take a couple of minutes longer to cook). My lamb shank recipe, laban emmoh, is served with a yoghurt sauce, so I garnish the soup with a good splodge of that, but any natural yoghurt will work just as well if you want to add some tang. Try it with a glass of the red from Future Days, a new label from Sam Cook and Al Reed at Konpira Maru. Their Future Days Red is a juicy blend of pinot noir, dolcetto and sangiovese, that’s great with just a little chill on it if you feel so inclined.
Serves 4 as a starter or 2 as a main
Share page on:
