Spring Lamb Soup with Mint Oil

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Spring Lamb Soup with Mint Oil


  • 600g Shoulder of lamb cubed
  • 3 Onions medium chopped
  • 4 tbsp olive oil
  • 3 Carrots, med chopped finely
  • Rosemary, fresh 4 sprigs
  • 3 ½ pints of Water
  • 4 lamb/chicken stock cubes
  • 4 bay leaves
  • 2 sticks of Celery, finely chopped
  • 2 cloves garlic, chopped
  • Garnish
  • 12 tbsp Olive oil, extra virgin
  • Fresh mint chopped

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  1. Place the lamb, onions, carrots, rosemary, bay, garlic, water, stock cubes and celery into a saucepan and bring to the boil, then simmer for 1 1/2 hours or until very tender.
  2. Skim well, all the time. Then season well with salt and pepper.
  3. Make the oil by liquidising the oil and mint together, and possibly a little black pepper.
  4. To serve, heat the soup and finally top with the minted oil.