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This 'mutton' soup actually uses lamb chops,
which is much more popular in America than mutton. Feel free
to substitute with mutton, however.
- 8 lamb chops
1 teaspoon salt
1 teaspoon pepper
1 tablespoon vegetable oil
2 cups water
1 tablespoon chopped flat-leaf parsley
1 bay leaf
1 teaspoon peppercorns
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 pound potatoes, peeled and diced
2 cups cabbage, shredded
1 onion, chopped
1 leek rib, sliced
12 pearl onions
1 1/2 cups celery, sliced
1 1/2 cups peas
- Season lamb chops with salt and pepper.
Heat oil in a saucepan and brown on both sides of lamb chops.
Remove lamb and place in a Dutch oven. Pour off any fat and deglaze
saucepan by adding water.
- Pour water over lamb in the Dutch overn
and bring to a boil. Enclosed in cheesecloth bag, add chopped
parsley, bay leaf, peppercorns, thyme, and rosemary to the boiling
water. Lower the heat and simmer covered.
- Add diced potatoes, shredded cabbage,
chopped onion, sliced leek rib, pearl onions, sliced celery.
Simmer for 20 minutes or until meat and vegetables are tender,
then add peas. Add more water if needed. Simmer for 10 minutes.
Makes 8 servings.