Description
Jamie Oliver’s Lamb Soup is a slow-cooked, savory soup made with tender pieces of lamb, root vegetables, and fresh herbs. It’s a nourishing, one-pot dish that delivers comfort and warmth in every spoonful.
Ingredients
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- Lamb Shoulder (or neck): 500g (about 1 lb), cut into chunks
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- Onion: 1 large, finely chopped
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- Garlic: 3 cloves, minced
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- Carrots: 2 large, peeled and chopped
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- Celery Stalks: 2, chopped
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- Potatoes: 3 medium, peeled and diced
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- Tomatoes: 2, chopped (or 1 can of chopped tomatoes)
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- Lamb or Vegetable Stock: 1 liter (4 cups)
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- Olive Oil: 2 tablespoons
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- Fresh Thyme: 2-3 sprigs
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- Bay Leaf: 1
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- Salt and Pepper: To taste
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- Fresh Parsley (optional): For garnish
Instructions
Step 1: Sear the Lamb
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- Heat the Olive Oil: In a large pot, heat the olive oil over medium heat.
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- Brown the Lamb: Add the lamb chunks to the pot and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
Step 2: Cook the Vegetables
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- Sauté the Onion and Garlic: In the same pot, add the chopped onion and garlic. Cook for 4-5 minutes until softened and fragrant.
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- Add Carrots and Celery: Stir in the chopped carrots and celery, cooking for another 3-4 minutes.
Step 3: Add the Stock and Simmer
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- Add the Lamb and Stock: Return the seared lamb to the pot and pour in the lamb or vegetable stock.
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- Add Tomatoes and Herbs: Stir in the chopped tomatoes (or canned tomatoes), fresh thyme, and bay leaf.
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- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let the soup simmer for 1.5 to 2 hours, or until the lamb is tender.
Step 4: Add the Potatoes
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- Add Potatoes: About 30 minutes before serving, stir in the diced potatoes. Continue to simmer until the potatoes are tender.
Step 5: Season and Serve
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- Season with Salt and Pepper: Taste the soup and season with salt and pepper as needed.
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- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread on the side.