As you know, we had a lovely leg of Lamb on Sunday, enjoyed so much,there wasn’t a lot left.
When I had trimmed of the left over meat, I have enough for a decent curry if I ‘pad it out’ with some peppers and onions that are sat in the fridge awaiting their fate
I thought I would make a luxurious Lamb broth with the bone and smaller pieces of lamb, and a loaf of Homemade bread – with the drop in temperature it will be just the thing 😄 This would be ideal for the slow cooker, but mine is too small for the lamb bone and I want to ensure I get the most out of what’s left, so I will cook it long and low in my biggest cast iron pot.
I start by gently sweating a chopped mix of leek, carrot, swede, celery, herbs, then add the chopped up left over meat, and lay the lamb bone over the top. I am also adding a handful of ‘broth mixed grains’ – I am aiming for a hearty soup for today, and enough left for a blended soup,for me for work next week – at least 16 meals from a £16 piece of meat makes it much more economic- it would have made much more of my family were lighter eaters 🙄
As I have the oven on, I will cook both the curry and the broth at the same time, easy meal for tomorrow 😇
The bread is one of my favourites, I buy the yeast and bread flour from Aldi and it’s a great price, it never fails. Into the Thermomix bowl with 300ml water and a pack of dried yeast heat at 37 speed .5 for a couple of minutes, then add 500g bread flour and a pinch of sea salt, mix on dough setting for 3.5 minutes, add the mixed seeds for the last minute, leave to rise for an hour in the bowl.
Then turn out, knock back and shape, leave to rise again for at least half an hour then into a preheated oven at 200 for 50 minutes to an hour, throw in a cup of water into a dish at the bottom of the oven to create steam and a wonderful crust.