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Leftover Lamb Minestrone with Pesto

Tasty and vibrant flavours from your lamb shoulder leftovers!  

2 hours 15 minutes

Total Time

10 minutes

Prep Time

2 hours 5 minutes

Cook Time

2

Feeds

This recipe requires leftover meat from a slow cooked lamb shoulder. We recommend trying our amazing Nduja, Rosemary and Garlic Lamb Shoulder recipe and using the leftover meat for this vibrant, zingy soup.

      Leftover Lamb Minestrone with Pesto

      Ingredients

      • For the pesto
      • 1 big bunch of basil
      • 50g hazelnuts, toasted in a hot oven until golden brown
      • 30g extra virgin olive oil
      • 70g finely grated parmesan
      • The zest and juice of half a lemon
      • For the broth
      • The remainder of any meat leftover from the lamb shoulder recipe, shredded into small pieces
      • 500g fresh peas, husks removed
      • 100g fresh broad beans
      • 200g English asparagus, trimmed and cut into two or three pieces
      • 2 yellow courgettes, thickly sliced
      • 1 head of fennel, finely shaved
      • 100g broken spaghetti or any other pasta shape you have to use up
      • 20 basil leaves 
      • 100g radishes, tops on, washed and cut in half
      • 100g baby carrots, tops on, washed and cut in half
      • Salt and pepper

      The most important thing for a good minestrone is a well flavoured broth. Take all the liquid, vegetables and bones from the roasted lamb shoulder and if you have it, the rind from the parmesan, into a pan and cover them with 2L of water. Slowly simmer this stock for at least a couple of hours to get as much flavour as you can before passing it through a fine sieve. You should have at least 1500ml of finished stock to make this recipe.

      (For added flavour, keep the husks from the peas and char them lightly in a very hot, dry pan or on a griddle. Add these into the stock for a beautiful sweetness and an interesting flavour. This is also a great way to prevent any waste with this recipe).

      1

      In a pestle and mortar or kitchen blender, smash together the herbs, nuts, cheese and lemon to make a rough paste. Drizzle in the olive oil and season with a little salt and pepper. Mix thoroughly before reserving in the fridge until needed.

      2

      For the broth, bring the stock to the boil and add the pasta.

      3

      Cook for 7 minutes before adding the carrots and fennel. Continue cooking for a minute before adding the remaining vegetables and the shredded lamb.

      4

      Reduce the heat to a simmer and gently cook to warm the lamb and lightly cook the vegetables. Remember all these spring vegetables are great eaten raw so be careful not overcook them.

      5

      Season the broth with a little salt if required and plenty of black pepper.

      6

      Divide the broth evenly between six serving bowls and put a generous spoon of the pesto in the middle of each one, finish with a little drizzle of extra virgin olive oil.

      Ingredients

      • For the pesto
      • 1 big bunch of basil
      • 50g hazelnuts, toasted in a hot oven until golden brown
      • 30g extra virgin olive oil
      • 70g finely grated parmesan
      • The zest and juice of half a lemon
      • For the broth
      • The remainder of any meat leftover from the lamb shoulder recipe, shredded into small pieces
      • 500g fresh peas, husks removed
      • 100g fresh broad beans
      • 200g English asparagus, trimmed and cut into two or three pieces
      • 2 yellow courgettes, thickly sliced
      • 1 head of fennel, finely shaved
      • 100g broken spaghetti or any other pasta shape you have to use up
      • 20 basil leaves 
      • 100g radishes, tops on, washed and cut in half
      • 100g baby carrots, tops on, washed and cut in half
      • Salt and pepper

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