Spiced pumpkin soup topped with barley,labne and leftover lamb.Katrina MeyninkTime:1-2 hoursServes:3-4 (makes 6 cups)
This is how you use the random bits of your leftover lamb roast. I wouldn't encourage you to cook lamb specifically for this,although you certainly can and it makes this gloriously rich and amazingly indulgent. Rather than slow-cooked,you could pan-fry very thin slices of lamb backstrap and it would be just as wonderful. For a vegetarian option,omit the lamb entirely.