Lamb Soup With Spring Vegetables

Southern Living
This soup is delicious with lots of hot bread. The Citrus-Mint Gremolata brightens up the whole dish, so you may want to make a double batch and serve some on the side for guests to use as they please.
Makes 6 servings


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3 pounds boneless lamb shoulder, cubed
1 teaspoon salt
1 teaspoon pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
5 garlic cloves, chopped
1 1/2 cups dry white wine
2 cups beef broth
1/2 cup orange juice
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh thyme
1 pound baby carrots
1 (16-ounce) bag frozen whole pearl onions, unthawed
1/2 pound fresh green beans, trimmed


Sprinkle lamb evenly with salt, pepper, and flour. Cook lamb in hot oil in a large Dutch oven, stirring constantly, over medium-high heat 5 to 7 minutes or until browned. Add garlic, and sauté 2 minutes.

Add wine, and cook, stirring occasionally, 5 minutes. Stir in beef broth and next 3 ingredients, and bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, 2 hours.

Stir in baby carrots and pearl onions; cook, uncovered, 10 minutes. Add green beans, and cook 15 minutes. Serve hot with Citrus-Mint Gremolata.

Created date

May 2004