Oven soup with lamb

Oven with lamb soup tastes very strong, if you auskocht the bones of the leg of lamb in the soup. Since lamb is usually offered only in larger pieces, you best prepared to order two dishes and used the remains of the lamb soup for the oven. The amounts of the lamb refers to the lamb meat without bones. The meat with a sharp carving knife loosen from the bone and cut into bite-size pieces. Peel carrots and cut into thick slices, as previously seen in the picture.


Leeks and cut into rings. Peel onion and cut into cubes. Bacon cut into small cubes. Heat oil in a roasting pan or ovenproof soup pot corn germ oil and fry bacon in it. Add the lamb and sear on high temperature until it begins to brown. Carrots, leeks and onions mix with the lamb and saute briefly. Stir in tomato paste, sprinkle flour and mix well.Add a fruity red Burgundy or Pinot Noir and fill with broth. The oven with lamb soup with pepper, salt and a bay leaf seasoning, add the bones and put a lid on the pot.

The oven soup with lamb in a preheated oven on the bottom rack about 60 minutes at 225 ° simmer. Best to use an oven thermometer to check the temperature. Practically, is that you need at this time not worry about the oven soup with lamb and it does not matter if it is longer in the oven. Remove the pan with potholders out of the oven, the oven with lamb soup, stir again and round with cranberry.


¤ 250 g Leg of Lamb
¤ 150 g Carrots
¤ 150 g Leek
¤ 1 Onions
¤ 20 g Bacon
¤ 1 tbsp Corn oil
¤ 1 tbsp Tomato paste
¤ 1 tbsp Flour
¤ 1 / 8 L Burgundy
¤ 1 / 2 L Broth
¤ Pepper, salt
¤ 1 Bay leaf
¤ 1 tbsp Cranberry

2 servings – 652 calories per serving, 20 mins Prep – 90 mins Total.