Lamb Soup With Spring Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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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. 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 |
Directions:
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.
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