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Lamb Minestrone with Pesto

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.

      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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