So, I've made beef broth, chicken broth, and fish broth before. I'm totally CAPABLE of concocting some sort of bone broth out of the 1.69 lbs of lamb bones I have.
However, I was wondering if anyone had any suggestions of favorite recipes that I could mash together and steal ideas from for my lamb broth? And no, "boil water, toss in bones" doesn't count.
Are there any herbs/spices that go really well with lamb broth that I should know about? Particular veggies (not soup veggies mind you, just to flavor the broth) that I should consider including?
I have a billion different ideas percolating in my head to use the lamb broth which is why I want to make the broth as perfect as possible so as not to ruin my ideas with a weak or unappealing broth.
My first instinct with lamb stock is to make harira, which is a Moroccan soup. But, harira depends pretty heavily on chickpeas, a Primal no-no. Here's what the recipe generally looks like: Harira Recipe (North African lamb and chickpea stew) | Algeria, Morocco | Whats4Eats.
Honestly, I'm not sure how to Primalize lentils/chickpeas, but this soup is fantastic even if you leave them out.
Rosemary goes brilliantly with lamb flavours. My favourite lamb broth is root vegetables - carrots, turnips, celeriac, Jerusalem artichoke, white potato - 1.5 pounds of any mix of these, to 1.5 pints stock. Boil together with a sprig of rosemary, until veg is soft. I usually put around half of this through a blender until really smooth then pour back into the "lumpy" broth, re-heqat and season with salt / pepper / freshly crushed garlic to taste.
Oooooh, good instinct with the rosemary. I didn't think of it but it makes perfect sense that it would be great to compliment.