Lamb Soup With Spring Vegetables

Name: Lamb Soup With Spring Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 454 grams baby carrots; 473 milliliters beef broth; 355 milliliters dry white wine; 2 Tbsps all-purpose flour; 227 grams fresh green beans, trimmed; 2 Tbsps chopped fresh rosemary; 2 Tbsps chopped fresh thyme; 5 garlic cloves, chopped; 1 kilograms boneless lamb shoulder, cubed; 6 servings Citrus-Mint Gremolata; 1 Tbsp olive oil; 118 milliliters orange juice; 454 grams frozen whole pearl onions, unthawed; 1 teaspoon pepper; 1 teaspoon salt

Lamb Soup With Spring Vegetables

Lamb Soup With Spring Vegetables might be just the main course you are searching for. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 359 calories, 32g of protein, and 10g of fat each. It will be a hit at your Autumn event. It is a good option if you're following a dairy free diet. A mixture of lamb shoulder, thyme, pearl onions, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Pepper

All Purpose Flour

Lamb

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Add garlic, and saut 2 minutes.

Ingredients you will need

Garlic

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.

Ingredients you will need

Beef Broth