This hearty lamb soup is the perfect comfort food on a chilly evening. The flavors of thyme, rosemary, and garlic will fill your home with wonderful warm smells as this soup cooks on the stove. After slow cooking for hours, the tender lamb will easily fall apart with each bite of this delicious stew.
- 1 head 1 head 1 head Garlic, roughly chopped
- 1 quart 1 quart 1 quart Beef Broth
- 2 sprigs 2 sprigs 2 sprigs fresh Rosemary
- 2 tsp 2 tsp 2 tsp Organic Coconut Oil
- 3 3 3 Leek, chopped, dark green tips discarded
- 3.5 lb 3.5 lb 3.5 lb Leg of Lamb, cut into chunks
- 3 sprigs 3 sprigs 3 sprigs fresh Thyme
- 5 5 5 Raw Carrot, chopped
- 5 5 5 Celery, stalks, chopped
- 1 tsp 1 tsp 1 tsp Black Pepper
- 1 tsp 1 tsp 1 tsp Salt
- Trim silver skin and excess fat from lamb leg.
- Cut into 1/2-inch cubes (bite sized), and set aside.
- Heat a skillet over medium heat with 1 teaspoon coconut oil, and sauté leeks and garlic for approximately 3 minutes.
- Remove from heat and add to a large soup pot.
- Brown lamb with 1 teaspoon of coconut oil in the skillet over medium heat.
- Season with salt and pepper to taste, then add to soup pot.
- Add herbs, carrots, celery, and broth to the soup pot.
- Season everything with a bit more salt and pepper.
- Bring the soup to a boil, then turn down to low to simmer.
- Cover soup and simmer for 4–6 hours.
The lamb will release juices when browning on the stove top. These juices will add great flavor to the soup. The addition of homemade bone broth is a great substitution for store-bought broth.