Iceland Inspired Lamb Soup
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This lamb soup brings Erin back to a few year ago to when she travelled for a couple weeks in Iceland. This simple and delicious soup of lamb and root vegetables is the perfect meal to tuck into on a cool rainy day. With fresh hot biscuits on the side, this meal will warm you from the inside out.
Prep Time: 10 min
Cook time: 1 1/5 hr
2.2 lb (1kg) lamb chops, bone on
1 tbsp olive oil
1 onion, diced
2 tsp salt
1 tsp thyme
1 tsp oregano
1/3 cup pearl barley
12 cup water
3 cup rutabaga, cubed
3 cup potatoes with skin on, cubed
1 cup carrots, diced
1/2 small cabbage, sliced into chunks
Heat a large soup pot over medium high and add olive oil. Brown the lamb chops for a couple minutes on both sides until dark and crispy. Remove to a plate and set aside.
Add the onion to the pot and cook until soft and transparent. Add in salt, thyme, oregano and barley. Stir for a few seconds to heat up the spices. Then add in the water and deglaze the bottom of the pan, scraping up all the brown bits, with a wooden spoon.
Add the meat back into the pot and bring to a boil. Reduce the heat and simmer for 30 min.
Add the rutabaga, potatoes, carrots and cabbage to the pot. Bring to boil again, and then reduce to simmer for 30 min more.
Remove the chops from the soup to a plate. Let them cool until you can handle them, about 5 min. Then debone the meat, tear it into bite sized pieces and return it to the pot.
Serve topped with freshly ground black pepper and bread and butter on the side.
Zhuzh it up!
This soup is best when served with hot fresh biscuits on the side.
If you are in Calgary, AB and are looking for amazing fresh lamb, contact Whispering Cedars Ranch to get your hands on a delicious, sustainably raised product.
This amazing recipe was written by Erin Walker