Lamb Soup With Spring Vegetables

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.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living


Ingredients

  • 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
  • Citrus-Mint Gremolata

Preparation

  1. 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.
  2. 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.
  3. Stir in baby carrots and pearl onions; cook, uncovered, 10 minutes. Add green beans, and cook 15 minutes. Serve hot with Citrus-Mint Gremolata.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lamb Soup With Spring Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy