Lamb, Lentil, & Rosemary Soup

This lamb, lentil, and rosemary soup is a classic make-good-from-leftovers move that turns Sunday’s roast leg of lamb into Monday’s deeply savory dinner. The bone from the roast goes right into the pot, slowly giving up its remaining marrow and flavor as the lentils simmer to tenderness around it.

Rosemary added in two stages is the secret to the soup’s character. Half goes in early to build a woodsy, herbal backbone in the broth, and the rest gets sprinkled fresh on top right before serving for that bright pop of pine-needle aroma.

Layering the cooked lamb cubes into the bowl first and ladling the hot soup over keeps the meat tender. Stewing already-cooked lamb in the broth turns it stringy and dry, the cold-bowl method gently warms it without overcooking.

Pro Tips

• Save the lamb bone from any roast leg, even if you don’t make this soup right away. Wrap and freeze it for whenever the craving hits.
• Sub beef or chicken stock if you don’t have lamb stock, the bone in the pot will lambify the broth as it simmers.
• Use brown or green lentils, not red, red lentils break down completely and turn the soup into porridge.
• Add a splash of red wine to the aromatics before the stock for an even richer, more complex broth.

Variations

• Stir in a handful of baby spinach or chopped kale at the end for a one-pot meal with greens.
• Add a teaspoon of harissa or smoked paprika for a North African spin on the soup.
• Finish with a squeeze of lemon and a swirl of yogurt for a brighter, Greek-leaning bowl.