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.
Add garlic, and saut 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.