LAMB AND ROAST VEG­ETABLE SOUP

Friday - - Recipe Cards -

Prep time overnight Cook­ing time 2½hours Serves 6 1kg lamb neck 500g beans, soaked overnight 400g mixed fresh veg­eta­bles (for ex­am­ple, broc­coli, green beans and baby mar­rows) 2 onions, sliced 4 cloves of gar­lic 2 tbsp of olive oil 2-3 litres wa­ter 1 cube veg­etable stock Pre­heat the oven to 150ºC. Place the meat and beans in a large oven-safe saucepan, adding enough wa­ter to cover them, and bring to the boil on the stove. Cover and cook in the pre­heated oven for about 2 hours. The meat should be very ten­der. Place the veg­eta­bles, onions and gar­lic on a bak­ing sheet and driz­zle with olive oil. Roast for about 20-30 min­utes, turn­ing them once dur­ing the process. Re­move all the bones from the lamb, finely chop the veg­eta­bles, peel the gar­lic and re­turn every­thing to the pan with the stock cube, adding more wa­ter if nec­es­sary.

Cook for an­other 20 min­utes. Sea­son be­fore serv­ing.

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