Make Spring Has Sprung!
It's been a few days since Spring showed her lovely face, but with many of us still under snow or in my case, the blazing sun we need a recipe that works for everyone! Deliciously flavored without being heavy, using fresh vegetables and left over lamb from Easter if you like....and best of all, you pull it together and walk away for a few hours! That's right, this is a slow cooker recipe. It will make the house smell wonderful in both climates, but will alleviate unwanted heat from the kitchen where we have a tar bucket at the door to make sure our bare feet are clean before walking in from the beach! I have to admit, I am not a huge slow cooker person, but it definitely has its advantages. You certainly can adapt this recipe and cook it all on the stove and the results will be just as delicious!
Spring Lamb and Fava Bean Soup
Serves 8
Prep: 20 minutes
Low Setting: 8 hrs 15 mins to 10 hrs 15 mins
High Setting: 4 hrs 15 mins to 5 hrs 15 mins
Ingredients
1 lb boneless lamb shoulder, trimmed, cut into 1-inch pieces
1 tbsp olive oil
4 cups beef broth or stock* (store bought will work fine)
1 1/2 cups water
8 oz morel, oyster, or cremini mushrooms, sliced
18 ounce package peeled and steamed fava beans, rinsed and drained, or 1 1/2 cups frozen fava beans, thawed
1cup sliced carrots
2 medium leeks, sliced
1/3 cup regular pearled barley
1tsp snipped fresh thyme
1tsp snipped fresh rosemary
1 cup fresh English peas, shelled, or frozen peas, thawed
Salt and black pepper
Preparation
In a large skillet cook lamb in hot oil over medium heat until browned; drain off fat.
In a 4 to 5 quart slow cooker combine the lamb and the rest of the ingredients except for the peas.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Stir in peas. Cook for 15 minutes more. Season to taste with salt and pepper.
Top servings with Lemon Gremolata.
Serve with a crusty country style bread buttered with delicious fresh butter and a chilled green salad with shaved Parmesan.
Beef Stock
Ingredients
1 1/2pounds beef soup bones (knuckle, neck, or marrow bones)
1cup water
2 medium carrots, cut up into 1 inch pieces
2 medium onions, skin on and cut up into 4 pieces
1 tbsp dried basil or thyme, crushed
1 1/2 tsp salt
10 whole black peppercorns
8 sprigs fresh parsley
2 bay leaves
3 cloves garlic, skin on and halved
8 1/2cups cold water
1tablespoon cider vinegar
Directions
Preheat oven to 450 degrees F.
Place soup bones in a large shallow roasting pan. Roast about 45 minutes or until browned, turning once. Place soup bones in a 6-quarter slow cooker. Pour 1 cup water into roasting pan and scrape up browned bits; add water mixture to slow cooker. Add the remaining ingredients. Cover and cook on low 10 to 12 hours.
Remove soup bones from broth. Scoop out as many vegetables as you can with a slotted spoon. Strain broth through four layers of cheesecloth placed in a colander. Discard vegetables and seasonings.
If using the broth while hot, skim fat. Or chill broth in a bowl at least 6 hours; lift off fat with a spoon. Place broth in airtight containers. Cover and chill up to 3 days or freeze up to 6 months.
If desired, when bones are cool enough to handle, remove meat. Chop meat; discard bones. Place meat in airtight container for another use. Cover and chill up to 3 days or freeze up to 3 months.
Lemon Gremolata
Ingredients
1/4 cup snipped fresh Italian parsley
1tbsp lemon zest
2 cloves garlic, minced
Directions
In a small bowl combine parsley, lemon zest, and garlic.
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