After roasting, grilling or braising a leg of lamb, I never seem to know what to do with the leftovers. One night we had the lamb shawarma in a sandwich (flatbread) as we’d prepared it for the dinner for 8 we did. But I still had about a pound of meat remaining. What to do. Aha! Soup.
Going to Eat Your Books, I quickly found a recipe in my copy of James Peterson’s soup book, Splendid Soups: Recipes and Master Techniques for Making the World’s Best Soups. Peterson, indeed, makes some splendid soups in this book. None of them 2-3 ingredients, however. But I like that. I used his recipe as my inspiration. A few ingredients I didn’t have, so I just punted. I changed a bit the way it was made because I believe that the vegetables you put into the beginning of a soup give out and off all the flavor and texture they have to the broth. And rather than starting with fresh meat (like shanks or stew meat) I wanted to use the leg of lamb bones (that did have a bit of meat attached, but I’d cut off most of the meat – it was added in at the end of the soup making, since it was all cooked). And I prefer soups with more than just beans or lentils – I want more veggies.
So I threw out all those soft and mushy veggies used to flavor the broth and added new ones (onions, carrots and celery). It called for fresh ginger in the beginning too. And some saffron, cinnamon and turmeric. I added curry powder also. I’d saved the broth and drippings from the roasting pan when I made the lamb shawarma, so that went into the pot as well. The shawarma seasonings were somewhat similar to this soup, so I thought they added just a bit more oomph to the flavor.
What I had were tiny yellow lentils, so they went in after the broth was created, but after I’d strained out everything from the broth itself (the bones, ginger chunks, onions, celery, etc.) so it was just flavorful broth at that point. I added beef broth (using my Penzey’s soup base. Then after the lentils were done I added a CAN of chickpeas (drained and rinsed) and new vegetables. I also added a can of chopped tomatoes including the juices. That simmered for a short time, then I added the lamb, all cut up into cubes and some parsley. Full-fat (Greek) yogurt was added. My pot was simmering a bit too vigorously if you examine the photo carefully – so it separated some. It didn’t look very pretty, so I added 1/4 cup of heavy cream to it. Hardly made much of a difference in the consistency, actually. It probably needed more, but that’s all I was willing to add. And it was done. All I did was garnish it and serve in wide bowls along with some home made no-knead wheat/rye bread I’d made, nicely slathered with unsalted butter. Yum.
What’s GOOD: first, it was a good way to use up all that leftover leg of lamb meat. I was happy to have a good use for it. AND, I’m glad I now have a great recipe I can return to in the future! I don’t much like just pieces of leftover lamb heated up as a dinner entrée. The soup freezes well too. I now have 2 ziploc bags (2 servings each) in the freezer for some night when I don’t feel like cooking!
What’s NOT: only the time you have to commit to the long, slow cooking – at least a couple of hours, but it happily simmered away while I did other things in between times.
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Spicy Moroccan Soup of Lamb, Lentils and Chickpeas
Recipe By: Inspired by a recipe in Splendid Soups by James Peterson
Serving Size: 6
About 2 pounds leg of lamb bones (left over from cooking a leg of lamb)
3 tablespoons butter — or more if needed
1 medium onion — finely chopped
1 whole celery rib — finely chopped
1 teaspoon ground turmeric
A 1-inch knob of fresh ginger, sliced in about 5-7 pieces
1 teaspoon ground cinnamon
1 pinch saffron threads
1 teaspoon curry powder
5 cups low-sodium chicken broth — or beef broth, or lamb broth
14 ounces garbanzo beans, canned — drained, rinsed
3/4 cup dried lentils
3 cups canned tomatoes — chopped
3 cups leg of lamb — (left over lamb meat cut from the leg)
VEGETABLES (added toward the end)
1 large onion — chopped
4 ribs celery — chopped
2 whole carrots — chopped
2 tablespoons chopped parsley
1/2 cup cilantro — packed, finely chopped
1 cup Greek yogurt, full-fat
1/4 cup heavy cream — (optional)
Salt to taste Pepper to taste
Note: this soup can be made in a slow cooker; it just will take longer. Add the lentils about an hour before the soup is done along with the new vegetables.
1. In a 6-quart pot, lightly brown the lamb bones in butter. Remove lamb from pot. If the butter has burned, pour it out and replace it with fresh butter. Add the onions, carrots and celery. Stir over medium heat for about 5 minutes and then add turmeric, ginger, cinnamon, curry powder and saffron. Stir for 5 minutes more.
2. Add broth. Cover the pot and simmer gently for an hour. Remove the lamb bones and strain mixture to remove all vegetables, debris and foam. Wash the pot and pour the strained mixture back into the soup pot. Add the new vegetables (onions, celery and carrots), lentils and tomatoes and simmer for about 20 minutes, or until the lentils and vegetables are just cooked through.
3. Add the canned garbanzo beans and the left over lamb meat. Bring to a boil and simmer for 5 minutes. Stir parsley, cilantro and yogurt into soup. Season soup with salt and pepper to taste. Ladle into soup bowls, sprinkle with more cilantro.
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Per Serving: 600 Calories; 33g Fat (45.8% calories from fat); 41g Protein; 46g Carbohydrate; 14g Dietary Fiber; 100mg Cholesterol; 583mg Sodium.

Toffeeapple
said on October 23rd, 2013:
There is always a deeply savoury flavour to soups made from leftovers. Personally, I would have mashed the original vegetables to pulp, to keep the flavours. I made Scotch Broth recently but without meat. Even so, it was delicious. I love soups.
Kim
said on October 23rd, 2013:
Carolyn,
I love your method; I agree that vegetables that go into the beginning of a soup are “done with” by the time you’d want them at the end. I also love the hue the turmeric gives the soup.
Looks like it came together very nicely! I’ll keep this one in mind for the next time I have leftover leg of lamb.
Kim
You’re welcome. I’d definitely make this one again and it’s such a perfect use for left over lamb. This one, with the shawarma seasonings on it might have been slightly spicier than with just a plain chunk of left over lamb, but you could easily add in some of the shawarma seasonings too. . . . carolyn t