Lamb Split Pea And Dill Soup Recipes

LAMB, SPLIT PEA, AND DILL SOUP

Steps:

• In a large mixing bowl, add the split peas and water; let set overnight.
• Pour peas and water into a saucepan; bring to boiling over high heat; cook for 5 minutes.
• Transfer to a 4 quart slow-cooker.
• In a large non-stick skillet, heat vegetable oil over medium-high heat.
• Cook lamb until browned on all sides; transfer meat with a slotted spoon to slow-cooker.
• Season with salt and pepper.
• Add more oil to skillet if necessary.
• Add onions, carrots, and celery; lower heat and saute, stirring frequently, until onion is softened drain and transfer vegetables to slow cooker.
• Add chicken broth to slow cooker.
• Cover and cook on LOW for 7-8 hours or until the peas are tender.
• Add in fresh dill and stir; check seasonings to taste; add salt/pepper if needed.

LAMB AND YELLOW SPLIT PEA STEW

Steps:

• Heat butter in a 2- to 3-quart heavy saucepan over moderate heat until foam subsides, then cook meat, onion, salt, pepper, and spices, uncovered, stirring occasionally, until meat is no longer pink, about 10 minutes. Add lime juice and water and simmer, covered, stirring occasionally, 30 minutes.
• Add split peas and simmer, covered, until peas are falling apart and meat is tender, 40 to 45 minutes. Keep warm, partially covered.
• Peel potato and cut into 1/4-inch dice. Heat 1/2 inch oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry potato in 2 batches, stirring occasionally, until crisp and golden brown, about 7 minutes. Transfer potato with a slotted spoon to paper towels to drain and season with salt.
• Fold fried potato into stew just before serving, or serve it on top.