Rustic Lamb Soup

A rustic, herb-fragrant lamb soup slow-simmered until tender — the kind of bowl that warms you from the inside out. Made with hearth, heart and a little shepherd's love, from the kitchen of Lady Adele.

Ingredients

• 1½ lbs lamb stew meat, cut into chunks
• 2 tbsp olive oil
• 1 large onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 6 cups lamb or beef broth
• 2 cups water
• 2 potatoes, peeled and cubed
• 1 cup peas
• 1 tsp dried rosemary
• 1 tsp dried thyme
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat the oil in a large pot over medium-high heat.
2. Brown the lamb on all sides. Remove and set aside.
3. In the same pot, sauté the onion, carrots, celery and garlic until softened.
4. Return the lamb to the pot.
5. Add the broth, water, rosemary, thyme, salt and pepper.
6. Bring to a boil, then reduce heat and simmer 1½ hours.
7. Add the potatoes and cook for 20 minutes.
8. Add the peas and simmer for 5 more minutes.
9. Taste and adjust seasoning.
10. Garnish with fresh parsley.