Lamb broth with green garlic

Lamb broth with green garlic

By
From
A la Grecque
Serves
6
Photographer
Mark Roper

This is a hearty soup for a cold spring day. Green garlic is young garlic with green leaves that has just formed a head. It can be tricky to source, but your greengrocer should be able to get it if you order it ahead of time. The best way to secure a supply of green garlic is to grow your own, simply by planting garlic cloves that have a green shoot in them. You can do this all year round, but especially in autumn and winter. Pull them up in the spring when the bulb has formed under the ground but is still green and not dried.

Ingredients

Quantity Ingredient
750g lamb leg meat
1 teaspoon salt
1 teaspoon freshly ground black pepper
120ml extra virgin olive oil
3 onions, sliced
3 potatoes, diced
1 1/2 litres Lamb stock
4 stalks green garlic, washed and cut into 3 cm lengths

Method

  1. Trim off as much fat as you can from the lamb and cut into 2.5 cm cubes. Season with salt and pepper.
  2. Heat some of the oil in a large, heavy-based saucepan. Brown the meat in batches, until it is well coloured all over. It is important not to overcrowd the pan or the lamb will boil, rather than fry, and will not colour. Transfer the browned meat to a bowl.
  3. When all the lamb has been browned, add a little more oil to the pan and sauté the onions until soft and golden. Add the potatoes and stir so that everything is coated with the oil. Return the meat to the pan and add the lamb stock.
  4. Heat a little more olive oil in a small saucepan and wilt the garlic until soft. Reserve some for garnish and add the rest to the soup. Bring to the boil, then lower the heat and simmer for 2 hours. The meat should be very tender and the potatoes should break up and thicken the liquid.
  5. Taste and adjust the seasoning to your liking. Ladle into bowls and serve garnished with the reserved garlic.
Tags:
Greek
Greece
European
Mediterranean
SBS
Grecque
Grecque
Pam
Talimanidis
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