Hearty Italian Lamb and Risoni Soup
July 3, 2017
- Prep: 20 mins
- Cook: 40 mins
- Yields: 2 Bowls
1Put a full kettle on to boil. Preheat the oven to 180°C. Finely slice the carrot. Peel and crush the garlic.
2Heat a drizzle of olive oil in a large saucepan over a medium-high heat. Add the carrot and garlic and cook for 4-5 minutes.
3Add the boiling water, chicken stock, Worcestershire sauce and tomato paste to the saucepan with the veggies. Stir to combine. Bring the mixture to the boil and then add the risoni and salt. Reduce the heat to medium and simmer for 8-10 minutes, or until the risoni is 'al dente'.
4In a medium frying pan, heat a drizzle of olive oil. Once the pan is very hot, add the lamb leg steaks and cook for 2 minutes on each side. Rest while soup is cooking.
5Place the continental rolls in the oven directly on to the wire racks for 2-3 minutes to heat through. Slice the lamb leg steaks in to 1cm pieces and stir through the soup in the last minute of risoni cook time to heat through.