southern chef in louisiana's Note:
This is a favorite recipe from the American Lamb Council.
My Private Note
Units: US | Metric
- 1 1/2 lbs lean lamb fillets, boneless shoulder cut into 3/4 inch cubes
- 1 tablespoon olive oil
- 1 medium onion, coarsely chopped
- 1 (12 ounce) bottle beer (if you prefer) or 3/4 cup water (if you prefer)
- 1 teaspoon seasoned pepper
- 2 (14 1/2 ounce) cans beef broth
- 1 (7/8 ounce) package brown gravy mix
- 3 cups cubed new potatoes
- 2 cups thinly slice carrots
- 2 cups shredded thin cabbage
- chopped parsley (to garnish)
- 1Heat oil in 3-quart saucepan over medium high heat. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
- 2Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
- 3Stir in brown gravy mix and broth; add potatoes and carrots. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender. Stir in the cabbage; cook just until the cabbage turns bright green.
- 4Garnish with chopped parsley.
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Nutritional Facts for St. Patrick's Day Lamb Soup
Serving Size: 1 (356 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 375.7
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 8.0 g
- Cholesterol 80.1 mg
- Sodium 1028.0 mg
- Total Carbohydrate 18.4 g
- Dietary Fiber 2.7 g
- Sugars 2.9 g
- Protein 24.8 g