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Irish Lamb Soup

Not just for St. Patrick's Day

  • 1-1/2 teaspoons olive oil
  • 1/2 onion, coarsely chopped
  • 3/4 pound boneless lamb shoulder, cut into 3/4 inch cubes
  • 3/4 cup ale
  • 1/2 teaspoon seasoned pepper
  • 1-3/4 cups beef stock
  • 1/2 package brown gravy mix
  • 1-1/2 cups potatoes, cubed
  • 1 cup carrots, thinly sliced
  • 1 cup green cabbage, shredded
  

Method

Heat oil in a nonreactive saucepan over medium high heat.  Saute onion 4-5 minutes until golden.

Add lamb and saute 4-5 minutes, stirring, until browned.  Add ale and pepper.  Reduce heat to low, cover and simmer 30 minutes.

Stir in stock and gravy mix.  Add potatoes and carrots, cover and simmer 15 minutes or until vegetables are tender. Stir in cabbage and cook 3 minutes, just until cabbage turns bright green.  

Contributor: pat ciesla

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