i was cleaning out the freezer, and found a bunch of things i think could go into a soup or stew, but need some help rounding out the recipe.
i found a few quarts of turkey stock, a ham bone with some meat and sinew, and lamb fat from frenched ribs.
i was thinking of redering the fat from the lamb, browning some meat (not sure what kind yet) and veggies; then toss in herbs (de provence, maybe), and the ham bone and turkey stock to make a stew. then possibly add a starch like beans or spuds. i have green and pink lentils on hand, as well as great northern white beans.
i'm not sure if this odd combo would work, or if there are ingredients or techniques you can suggest that might tie it all together. if you think i should use the ingredients seperately, like using the ham bone for pea or lentil soup, and the turkey stock with white beans to make escarole e fagiole, please post your recipe for such.
i'm tempted to brown and salt the lamb fat lardons and eat it tossed with garlic and cheese with pasta...
tia for your help.