I have to admit making this one I was worried about. For such an incredibly basic and simple recipe there are depths and layers of flavour that if you mess it up, there’s no coming back.
This was the kind of recipe we had in the Spring. Fresh Spring Welsh Lamb with the leftover root vegetables in the cellar. A recipe that was useful on a busy day because it was a prepare early and eat late kinda thing.
I have to admit my journey through my family’s recipes has takn me to places in my thinking I wasn’t expecting to go. Not one of them is a bad thing.
600g Lamb Neck or Diced Small Joint (I used shoulder)
1 Tablespoon of Plain Flour with Salt and Pepper
4 Large Potatoes (cut into bite sized cubes) or 8-10 New Potatoes (cut into quarters)
4 large Carrots (Peeled and diced)
1/2 Swede / Rutabaga (Peeled and diced)
3 Leeks, Trimmed, Sliced
Salt and Pepper
Fresh Chopped Parsley (Optional)
- Dredge Lamb in the Seasoned Flour
- In a large pot, heat the oil. Add the Lamb cook for 3-4 minutes until golden brown stirring to make sure it doesn’t stick.
- Turn down the heat
- Add 2 Litres of Water
- Add all the Vegetables except the Leeks and season.
- Place on a lid and simmer for 2 hours.
- 20 minutes before the soup is finished add the Leeks.
- Replace the the lid and continue to cook.
- Sprinkle the Parsley over the top and serve with Crusty Bread.