Rustic Lamb Soup Recipes

TRADITIONAL LAMB STEW

Steps:

• In a Dutch oven, brown meat in 1 tablespoon oil over medium heat until meat is no longer pink. Remove with a slotted spoon; set aside. Add the onions, carrots and remaining oil to pan. Cook for 5 minutes or until onions are tender, stirring occasionally. Add the potatoes, broth, salt, pepper and lamb; bring to a boil. , Remove from the heat. Cover and bake at 350° for 50-60 minutes or until meat and vegetables are tender., With a slotted spoon, remove meat and vegetables to a large bowl; set aside and keep warm. Pour pan juices into another bowl; set aside. , In the Dutch oven, melt butter over medium heat. Stir in flour until smooth. Gradually whisk in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the parsley, chives, thyme, and meat and vegetables; heat through.

IRISH LAMB STEW

Steps:

• Cut lamb into large chunks of equal size. Season all sides generously with salt and pepper.
• In a large stockpot, add the olive oil and heat to high. Once oil is hot, cook the lamb chunks in batches about 2 minutes per side until each side is browned. (see photo in post) Once all sides are browned remove to a side plate.
• Once all lamb is browned, and removed from the pan, add the onions and carrots and cook until the onions are caramelized about 7minutes. Then sprinkle the flour over the top and cook for 1-2 minutes more.
• Add the beer and deglaze the pan. Scrape up all of the lamb bits from the bottom of the pan.
• Add the lamb and the potatoes over the top of the vegetables. Then pour the chicken broth over the top, stir to mix then make sure the lamb is fully submerged in liquid.
• Reduce the heat to medium and cover. Avoid the temptation to cook the stew on high. The lamb needs to cook on medium or low so it can break down slowly. Heating too high will result in tough lamb.
• Continue to cook checking and stirring often to make sure the liquid is slightly bubbling but not on a full on boil. Continue to simmer for 75 to 90 minutes.
• The stew is done when the lamb is fork tender and the vegetables are fully cooked.

LAMB BARLEY SOUP

Steps:

• Heat a large skillet over medium-high heat and stir in the ground lamb and onion. Cook and stir until the lamb is evenly browned and onions are translucent. Drain and discard any excess grease.
• Stir in the tomatoes and their liquid, water, consomme, and tomato soup. Add the carrots, celery, and barley, and season with chili powder and pepper. Simmer over medium heat for 45 minutes.

LAMB SOUP

Steps:

• Chop bones in half and then place in a large soup pot, adding meat, celery, carrot, onion, peppercorns and 1/2 teaspoon salt. Bring to a boil and then simmer for 2 hours, skimming and replacing water about every 30 minutes or so so water stays at approximated original level.
• Drain using a colander over a bowl or pot, retaining liquids.
• Trim meat from bones and discard bones after removing marrow (added to meat).
• Discard gristle, carrots and celery.
• Return remainder (meat) to pot or bowl with broth and refrigerate overnight.
• Skim soup and put congealed broth (with meat) in a pan. Bring to a boil and reduce to a simmer, adding curry powder, 1/2 teaspoon salt, bouillion cube and greek seasoning, stirring. Skim.
• Season to taste.

RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)

Steps:

• Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
• Finally add the noodles and cook for a few minutes.
• Serve with freshly ground pepper.

RUSTIC LAMB SOUP

Steps:

• Place the lamb stock, bones from the lamb joint and 600ml of water in a large pan. Leave to simmer, uncovered, on a medium heat for 1 hour 30 minutes. Meanwhile, peel and cube all of the vegetables.
• Sieve the liquid from the stock into a fresh pan and add the sweet potato, celeriac and carrots and boil for another 20 minutes. Meanwhile, boil the potatoes in a separate pan.
• Add the potatoes and remaining leeks and onions along with the shredded Lamb. Warm on a medium heat for 5-10 minutes.
• Season to taste and serve with large slices of rustic bread.