I was asked by Sainsbury's to share a recipe that uses up leftovers from a roast dinner. Soups are a fab way to get another meal from a roast dinner, especially if you make your own stock as we did.
We enjoyed a roast leg of lamb and I made stock from the bones, used the leftover meat, and some leftover vegetables in a delicious and filling soup.
I put the following into a slow cooker set to low:
3 sliced carrots
2 sliced celery sticks
1 large onion, diced
1 leek, sliced
100g pearl barley
1.5 Litres lamb stock, add a little extra if necessary
I cooked this on low for 2 - 3 hours until the pearl barley was just tender. Add in leftover roast lamb, we had about 350g of meat, and cook for a further hour on low. Serve in bowls, sprinkled with some fresh herbs. We devoured ours for a hearty lunch, accompanied by a bread roll.
I was given vouchers by Sainsbury's for ingredients costs incurred.