Warming Lamb Broth

Name: Warming Lamb Broth
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 8 lamb chops, fat and bones removed, and meat cubed; 1 L (2 1/4 pints) hot chicken stock; 1 tbsp. rapeseed oil; 1 red onion, finely sliced; 2 carrots, peeled and sliced; 2 celery sticks, roughly chopped; 400 g (14oz) waxy potatoes, cubed; 2 rosemary sprigs; 75 g (3oz) frozen peas; 1 tbsp. freshly chopped mint

After a long, drizzly day, this soothing lamb broth is guaranteed to warm the cockles.

By The GH Kitchen TeamPublished: 16 February 2009

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Ingredients

8 lamb chops, fat and bones removed, and meat cubed
1 l (2 1/4 pints) hot chicken stock
1 Tbsp. rapeseed oil
1 red onion, finely sliced
2 carrots, peeled and sliced
2 celery sticks, roughly chopped
400 g (14oz) waxy potatoes, cubed
2 rosemary sprigs
75 g (3oz) frozen peas
1 Tbsp. freshly chopped mint

Directions

1. Step 1
  Heat a large non-stick pan and brown the lamb over a medium heat - in batches if necessary. Remove and set aside in a bowl. Add a little of the hot stock to the pan, stir to mix in any flavoursome stickiness from the base of the pan (this is called deglazing), then add this liquid to the bowl containing the browned lamb.
2. Step 2
  Heat the oil and add the onion, carrots and celery. Cover and cook gently for 10min, adding a splash of water if the mixture looks dry.
3. Step 3
  Return the lamb to the pan, along with the potatoes, rosemary and remaining stock. Simmer for 15min, skimming off any scum that appears on the surface. Stir in the peas and check the seasoning. Ladle into bowls and garnish with mint.
  
  Like this? You'll love...
  
  Slow roast lamb with salsa verde

Per Serving:

Calories: 335
Total carbs: 23 g
Sugars: 6 g
Total fat: 15 g
Saturated fat: 5 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time