>>216096101.Roast lamb bones (works for any kind of bones) in the oven at 220C/430F for 30-40 mins,
Put 2 onions 2 carrots, leeks and/or spring onions, maybe garlic (I didn't) in the oven to roast along with the bones. Coat everything in olive oil and maybe a little bit of salt before putting in the oven.
2.Take out a big pot and put everything inside with 10 peppercorns (I put green and white) a bay leaf and maybe a small piece of ginger and some parsley.
3.Bring to a light boil, turn the stove to the lowest setting and simmer for 2/3 hours ( I did it for 3)
4.After it's done strain the broth and put in a bowl, discard all the bones and veggies.
5.Cut some fresh carrots, some potatoes into small cubes, peel 2/3 cloves of garlic and cut up your leftover lamb or meat you have and put everything into the pot again with a little bit of fresh parsley.
6.My secret trick for great broth and soup is to put a rind from parmegianno regiano when assembling the soup - it ads a bit of umami (salty savouriness) and depth of flavor.
Bring to a boil
7.Boil until the potatoes and carrots are done.
8.Serve with some lemon and garnish with additional fresh parsley and maybe some red pepper flakes.
