Broth was made from the leftover bones and fat from Passover and came out very gelatinous and rich with a beautifully formed fat cap. Got a new leg of lamb that we sliced up and breaded with crushed matzoh (also added some to the soup to help with the consistency. The veg was garlic, onion, fennel, rutabaga, celery, carrots, and peppers. Added fresh parsley, thyme, rosemary and sage as well, plus some malbec. Cooked everything in fat from the fat cap too
Anyways it was very rich and delicious!!!
