Slow-Roasted Lamb Soup

Method

1. Heat a heavy-bottomed pot over medium-high heat and sear the lamb pieces for 4-5 minutes until browned on all sides to develop a deep, roasted flavor.
2. Add the garlic cloves to the pot and cook for 2 minutes until fragrant, stirring to coat them in the rendered lamb fat.
3. Pour in the lamb bone broth and bring the soup to a boil, then reduce the heat to low and add the red pepper flakes.
4. Simmer the soup uncovered for approximately 25 minutes until the lamb pieces are tender and the broth has slightly reduced and deepened in flavor.
5. Squeeze the lemon juice into the pot during the final 2 minutes of simmering, stirring to incorporate the brightness into the broth.
6. Ladle the soup into bowls and serve hot, garnished with an extra pinch of red pepper flakes if desired.