Homemade Lamb Stock

Last night I shattered poor Mary’s heart when I turned her little lamb’s leg into soup stock.

That was probably a bit morbid and overly dramatic.  I apologize to those of you who choose not to eat meat for political reasons.  But damn, that lamb was tasty.

When I buy something like a lamb leg, I do my absolute best not to waste any bit of it.  It’s pretty expensive, first off, and it’s delicious too, so why would I want to waste any?  Usually I buy a leg when it’s on sale and then cut the meat into 8-oz portions and stick them in the freezer.  The first time I did this, I knew I didn’t want to just throw away the bone.  I mean, that’s a big bone!  And it’s FULL of flavor.  So I looked up a few recipes for some inspiration and made my very first batch of homemade stock that night.

I used that first batch of lamb stock to make Italian Chicken Noodle Soup.  Wow, was it good!  The second time I made lamb stock (this is only the third time I’ve bought a leg of lamb.  I make it last.)  I used it to make a Lamb Kale and White Bean Soup.  I’ll be sharing the recipe for that later this month.  You absolutely must try it.  It’s divine.

In case you haven’t tasted lamb before, here’s a lame attempt at describing the flavor: It’s meaty, but almost sweet in a nutty kind of way.  It’s rich and tastes slightly creamy when it’s cooked properly.  Jess says it’s a sensual meat; the “lavender” of meat.  It’s a flavor that works perfectly with certain spices like mint, cumin and masala or rosemary and garlic, but you can’t just throw it in a pan and expect it to cook up like a steak with some rub.  Well, maybe you can, but I haven’t done that.  It seems disrespectful.  I always have a plan for my lamb and now you will too!

lamb, stock, homemade, soup, broth

Homemade Lamb Stock
Yield: about 4 quarts
PointsPlus for whole Yield: 1


  • Lamb leg bone
  • 1 potato, cut in fourths
  • 3 celery stalks, cut in fourths
  • 1 onion, cut in fourths
  • 2 large carrots, cut in fourths
  • 4 garlic cloves, smashed
  • 1 tbsp sea salt
  • 2 tsp whole black peppercorns
  • 1 tbsp whole dried thai chilis (optional)
  • 2 bay leaves
  • 4 quarts water


1. Put all ingredients into a stock pot, bring to a boil for 3 minutes and then turn down to low for about 4 hours.  Or you could just put it all in a crockpot and put it on low for 6-8 hours.

2. Once it’s done cooking, throw away (or somehow use) all the solid ingredients and strain the stock into a container until you are ready to use.  It can be refrigerated or frozen.

This can be applied to any bone, really.  If you have a roaster chicken that you haven’t cooked yet, you can use the bones in this rather than the lamb.  You can do the same with some beef bones too.  I wouldn’t use this recipe for fish stock, though.  I haven’t made that yet, so I can’t attest to this being the proper procedure and/or flavors.

Have you ever made your own stock?  How did you do it?

Homemade Gyro Pizza

All the flavors of a gyro with 1/3 of the points? Yes please!

Today’s pizza was inspired by the bit of Greek heritage that I hold on to. I can barely claim any… it’s only like 1/16th or something, but it’s in there somewhere! Probably one of my Italian relatives got all lovey-dovey with a neighbor and BING! Baby making happened. And now I’m here, pulling it out for all you lovers of a damn good gyro.

Pizza in Weight Watchers world isn’t necessarily a bad thing. Usually, a slice of cheese pizza banks in at 6 PP per slice. But this woman can’t live on cheese alone. And when you start putting other toppings on a pizza, the points start piling up. So you’ve got to be creative.

Pizza + Olive Oil base + Red Sauce

Now, a gyro in Weight Watchers world can START at 16 PP. SIXTEEN. For one gyro. NO GOOD! Although I DID have one last night for dinner when we went to pick up the tzatziki sauce from our local Niro’s Gyros (sometimes it’s easier just to buy the sauce rather than make it). This gyro was a white bread puffy pita that was probably lightly fried on the grill, a big pile of mysterious meat, some tomato, some white onions, some sweet peppers (my addition) and some tzatziki. It was delicious and it filled me up, but still, it’s not exactly a “power food”. Well, I took home the leftover tzatziki and planned on making a healthier version into a pizza today.

I’d already planned this, though. That’s why I already had my eight ounces of trimmed lamb leg marinating in the fridge for a day. You’ll want to do this too. Trust me. Do NOT attempt to make the pizza with the local gyro shop’s lame-o gyro meat. It won’t be nearly as flavorful (or healthy for you!) This lamb was seasoned to perfection with a special mix of spices and herbs that I found, so you’ll want to do that. DO IT.

Everything in the last picture + TOPPINGS! Although the last 1/2 of the cheese still needs to be sprinkled on top.

A few pizza making tips before I give you this amazingsuperfantasticalculinarilydecadent recipe.
– Use this pizza dough recipe and add in the vinegar that I talk about towards the bottom. It makes it much more pliable.
– If you make it about 1/4 inch thick all around, your pieces will be larger. YAY!
– Brush your dough with olive oil and then sprinkle some garlic powder on it to pump up the flavor
– If you have too much of the “wet” ingredients, your pizza will be soggy, so be careful.  Limit the sauce, people.
– Cook it for half the time on the top rack and half the time on the bottom rack to make sure both the top and bottom of the pizza have been thoroughly cooked (this keeps away the soggy-ness too)

Homemade Gyro Pizza
Servings: 6
PointsPlus Per Serving: 6 (or 17 PP for half of the whole thing)


Greek Gyro Rub for Lamb, Beef, Chicken or Mushrooms (or pretty much anything else). This will make a small jar of seasoning, but you only need to use about 2-3 tsp per 8 oz of meat, along with 1-2 tsp lemon juice (and maybe some plain greek yogurt) mixed together in a bag for marinating. Let it marinate for 2 hours up to overnight, then grill in a cast iron skillet until cooked. Now you’re ready to use it!

  • 2 tablespoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1/2 tablespoon paprika, hot or sweet
  • 1/2 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme (I didn’t have any, left it out and it didn’t make a difference)
  • 1 teaspoon ground cinnamon

Baked and sliced. It was sooooo tasty.

For the Pizza

  • 6 oz pizza dough, 13 PP (store bought would probably work just fine too, but my recipe rocks!)
  • 5 oz Greek marinated lamb, grilled and sliced 6 PP
  • 2 oz shredded RF mozzarella cheese, 4 PP
  • 2 oz crumbled feta cheese, 4 PP
  • 1/4 cup pasta sauce of your choice, 1 PP
  • 6 large black olives, sliced, 1 PP
  • 1 medium tomato, thinly sliced
  • 1/4 white onion, thinly sliced (optional)
  • sweet or hot peppers (optional)
  • 2 1/2 tsp olive oil, 3 PP
  • 3 tbsp tzatziki sauce, 1 PP

1. Preheat the oven to 450.

2. Take out the dough and roll it to about 1/4 inch thick and put it on a pizza pan coated in cooking spray. Pour olive oil on and use your fingers or the back of a spoon to spread it over the whole thing. Then do the same with the pasta sauce.

3. Pile on your toppings next. I put half the cheese down first (mixed the two kinds together first, though), then the tomatoes, lamb and black olives. Next, I used my finger to dollop out the tzatziki sauce all around. Then I sprinkled the rest of the cheese over top.

4. Put in the oven on the top rack for about 10 minutes, then move it to the lower rack for another 5-6 minutes to ensure doneness. Take out, slice and enjoy!