St. Patrick's Day Lamb Soup

This is a favorite recipe from the American Lamb Council.

• Ready In: 1 hr
• Serves: 8

Ingredients

• 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 1/2ounce) cans beef broth
• 1 (7/8ounce) package  brown gravy mix
• 3  cups  cubed new potatoes
• 2  cups  thinly slice carrots
• 2  cups  shredded thin cabbage
•  chopped parsley (to garnish)

Directions

1. Heat 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.
2. Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
3. Stir 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.
4. Garnish with chopped parsley.