21 Delicious Lamb Soup Recipes for Cozy Nights

Ever find yourself craving something warm, hearty, and utterly comforting as the evenings grow cooler? Lamb soup, with its rich flavors and tender meat, is the perfect answer to those cozy night cravings. Whether you’re in the mood for something classic or adventurous, our roundup of 21 delicious lamb soup recipes promises to inspire your next kitchen adventure. Let’s dive into these soul-warming bowls together!

Classic Lamb and Barley Soup

For those chilly evenings when only a hearty bowl of soup will do, this Classic Lamb and Barley Soup is a comforting choice that’s both nourishing and satisfying.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 1 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced into 1/2-inch pieces
• 2 celery stalks, diced into 1/2-inch pieces
• 3 garlic cloves, minced
• 1 cup pearl barley, rinsed
• 6 cups homemade lamb stock
• 1 bay leaf
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add the lamb cubes in a single layer, searing until deeply browned on all sides, about 5 minutes per side. Remove and set aside.
3. In the same pot, add the onion, carrots, and celery, sautéing until softened, about 5 minutes.
4. Stir in the garlic and cook until fragrant, about 30 seconds.
5. Return the lamb to the pot along with the barley, lamb stock, bay leaf, and thyme. Bring to a boil.
6. Reduce heat to low, cover, and simmer until the lamb is tender and the barley is cooked, about 1 hour and 30 minutes.
7. Season with salt and pepper to taste, then remove the bay leaf before serving.

Perfectly balanced, this soup boasts a rich broth with tender lamb and chewy barley. Serve it with a crusty loaf of bread for dipping, or garnish with a sprinkle of fresh parsley for a pop of color.

Spicy Moroccan Lamb Soup

Spicy Moroccan Lamb Soup is a hearty, aromatic dish that combines tender lamb with a blend of warming spices, perfect for a cozy night in. Starting with the basics, this recipe guides you through each step to ensure a flavorful outcome.

Ingredients

• 1 lb pasture-raised lamb shoulder, cubed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 4 cups homemade lamb stock
• 1 cup diced tomatoes
• 1/2 cup dried apricots, chopped
• Salt, to taste
• Fresh cilantro, chopped for garnish

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add the cubed lamb shoulder and sear on all sides until deeply browned, about 5 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Remove the lamb and set aside. In the same pot, add the diced onion and sauté until translucent, about 5 minutes.
4. Stir in the minced garlic and grated ginger, cooking until fragrant, about 1 minute.
5. Add the ground cumin, coriander, cinnamon, and cayenne pepper, toasting the spices for 30 seconds to release their aromas. Tip: Toasting spices enhances their flavor.
6. Return the lamb to the pot along with the lamb stock, diced tomatoes, and chopped apricots. Bring to a boil, then reduce heat to low.
7. Simmer uncovered for 1.5 hours, or until the lamb is fork-tender. Tip: Skim any fat that rises to the surface for a clearer soup.
8. Season with salt to taste before serving.

Delightfully rich and aromatic, this Spicy Moroccan Lamb Soup boasts tender chunks of lamb in a deeply spiced broth. Serve it with a sprinkle of fresh cilantro and a side of crusty bread for dipping.

Hearty Lamb and Lentil Soup

Venturing into the realm of comforting soups, this Hearty Lamb and Lentil Soup stands out with its rich flavors and nourishing ingredients, perfect for a chilly evening. Follow these meticulous steps to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1 lb pasture-raised lamb shoulder, cubed
• 1 cup green lentils, rinsed
• 2 tbsp clarified butter
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 garlic cloves, minced
• 6 cups homemade lamb stock
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• Salt, to precise measurement
• Freshly ground black pepper, to precise measurement
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a large Dutch oven, melt the clarified butter over medium heat until it shimmers.
2. Add the cubed lamb shoulder, searing on all sides until a deep golden crust forms, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the diced onion, carrots, and celery, sautéing until the onions are translucent and the vegetables soften, about 5 minutes.
4. Stir in the minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Return the seared lamb to the pot, along with the rinsed green lentils, homemade lamb stock, and bay leaf. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the lentils are tender and the lamb is fork-tender.
7. Season with salt and freshly ground black pepper to precise measurement, then stir in the chopped parsley.
8. Remove the bay leaf before serving.

The soup boasts a velvety texture with chunks of tender lamb and perfectly cooked lentils, offering a smoky depth from the paprika. Serve with a dollop of Greek yogurt and a sprinkle of fresh herbs for an extra layer of flavor.

Greek Avgolemono with Lamb

Creating a comforting bowl of Greek Avgolemono with Lamb is simpler than you might think, especially when you follow these detailed steps. This dish combines tender lamb with a silky, lemony broth, offering a perfect balance of flavors and textures.

Ingredients

• 1 lb pasture-raised lamb shoulder, cut into 1-inch cubes
• 8 cups homemade chicken stock
• 1 cup Arborio rice
• 3 pasture-raised eggs, lightly beaten
• 1/4 cup fresh lemon juice
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely chopped fresh dill

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the lamb cubes and sear until golden brown on all sides, about 5 minutes, to develop flavor.
3. Pour in the chicken stock, bringing the mixture to a gentle boil, then reduce heat to low and simmer for 45 minutes, or until the lamb is tender.
4. Stir in the Arborio rice and continue to simmer for 15 minutes, or until the rice is al dente.
5. In a medium bowl, whisk together the lightly beaten eggs and lemon juice until smooth.
6. Ladle 1 cup of the hot broth into the egg mixture, whisking constantly to temper the eggs.
7. Slowly pour the tempered egg mixture back into the pot, stirring continuously to create a creamy, velvety broth.
8. Season with sea salt and freshly ground black pepper, then remove from heat.
9. Garnish with finely chopped fresh dill before serving.

You’ll notice the avgolemono has a luxuriously smooth texture, with the bright acidity of lemon cutting through the richness of the lamb. For an elegant presentation, serve it in warmed bowls with a side of crusty bread to soak up every last drop of the lemony broth.

Lamb and Vegetable Soup with Herbs

Venturing into the realm of hearty soups, this Lamb and Vegetable Soup with Herbs is a comforting blend of rich flavors and nourishing ingredients, perfect for any season. Let’s embark on this culinary journey together, step by step, to create a dish that’s as satisfying to make as it is to eat.

Ingredients

• 1.5 lbs lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 2 carrots, peeled and sliced into 1/2-inch rounds
• 2 celery stalks, sliced into 1/2-inch pieces
• 4 cups low-sodium chicken stock
• 1 cup water
• 1 tsp fresh rosemary, finely chopped
• 1 tsp fresh thyme leaves
• 1 bay leaf
• Salt and freshly ground black pepper, to season

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, about 4 minutes per batch. Transfer to a plate and set aside.
3. In the same pot, reduce the heat to medium and add the onion, garlic, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onions are translucent, about 5 minutes.
4. Return the lamb to the pot along with any accumulated juices. Pour in the chicken stock and water, then add the rosemary, thyme, and bay leaf. Season lightly with salt and pepper.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer gently for 1.5 hours, or until the lamb is tender and the flavors have melded.
6. Remove the bay leaf and discard. Taste and adjust the seasoning with more salt and pepper if needed.

Zesty and aromatic, this soup boasts tender lamb and vegetables in a herb-infused broth that’s both light and deeply flavorful. Serve it with a crusty baguette for dipping, or over a bed of pearl barley for an extra heartiness.

Rich Lamb Bone Broth Soup

Zesty and nourishing, this Rich Lamb Bone Broth Soup is a culinary masterpiece that transforms simple ingredients into a deeply flavorful and comforting dish. Perfect for beginners, this guide will walk you through each step with precision.

Ingredients

• 2 lbs lamb bones, preferably marrow bones
• 1 large yellow onion, roughly chopped
• 2 carrots, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 4 garlic cloves, smashed
• 2 tbsp apple cider vinegar
• 1 tbsp whole black peppercorns
• 2 bay leaves
• 1 sprig fresh rosemary
• 8 cups cold filtered water
• 1 tsp sea salt

Instructions

1. Preheat your oven to 400°F. Arrange the lamb bones on a baking sheet in a single layer. Roast for 30 minutes, turning once halfway through, until deeply browned.
2. Transfer the roasted bones to a large stockpot. Add the onion, carrots, celery, garlic, apple cider vinegar, peppercorns, bay leaves, and rosemary. Pour in the cold filtered water, ensuring all ingredients are submerged.
3. Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a low simmer. Skim off any foam that rises to the surface with a slotted spoon for a clearer broth.
4. Simmer uncovered for 12 hours, maintaining a temperature just below boiling. Check occasionally to ensure the bones remain covered with water, adding more if necessary.
5. Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Stir in the sea salt until fully dissolved.
6. For a richer flavor, cool the broth and refrigerate overnight. Skim off the solidified fat layer before reheating and serving.

Velvety and rich, this broth boasts a deep umami flavor with a hint of herbaceousness from the rosemary. Serve it piping hot in warmed bowls, garnished with a drizzle of olive oil and a sprinkle of freshly chopped parsley for an elegant touch.

Lamb and Chickpea Soup with Spinach

Savory and nourishing, this Lamb and Chickpea Soup with Spinach is a hearty dish that combines rich flavors with wholesome ingredients, perfect for a comforting meal. Follow these steps to create a soup that’s both flavorful and satisfying.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 4 cups low-sodium chicken stock
• 1 (15 oz) can chickpeas, drained and rinsed
• 2 cups fresh spinach, tightly packed
• 1 tbsp lemon juice, freshly squeezed
• Salt, to season

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Increase the heat to medium-high and add the ground lamb, breaking it apart with a spoon. Cook until browned, about 5 minutes.
5. Pour in the chicken stock and bring the mixture to a boil, then reduce the heat to a simmer.
6. Add the chickpeas and simmer for 15 minutes to allow the flavors to meld.
7. Stir in the spinach and cook until just wilted, about 2 minutes.
8. Finish with a drizzle of lemon juice and season with salt as needed.

Mouthwatering and rich, this soup boasts a velvety texture with the earthy tones of lamb and chickpeas, brightened by the freshness of spinach. Serve with a side of crusty bread for dipping to elevate the dining experience.

Turkish Lamb and Yogurt Soup

Savory and comforting, Turkish Lamb and Yogurt Soup is a dish that marries the richness of lamb with the tangy creaminess of yogurt, creating a harmonious blend of flavors that’s both nourishing and satisfying. This recipe is perfect for those looking to explore the depths of Turkish cuisine from the comfort of their own kitchen.

Ingredients

• 1 lb pasture-raised lamb shoulder, cubed
• 4 cups homemade chicken stock
• 1 cup whole milk yogurt, strained
• 1 large egg yolk, lightly beaten
• 2 tbsp clarified butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise measurement

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the finely diced onion and minced garlic, sautéing until translucent, about 5 minutes.
3. Introduce the cubed lamb shoulder to the pot, browning on all sides for 8 minutes to develop flavor.
4. Sprinkle in the ground cumin and smoked paprika, stirring to coat the lamb evenly.
5. Pour in the homemade chicken stock, bringing the mixture to a gentle boil before reducing to a simmer for 45 minutes, or until the lamb is tender.
6. In a separate bowl, whisk together the strained yogurt and lightly beaten egg yolk until smooth to prevent curdling.
7. Gradually ladle some of the hot soup into the yogurt mixture, tempering it before stirring it back into the pot.
8. Simmer the soup on low heat for an additional 10 minutes, ensuring it does not boil to maintain the yogurt’s integrity.
9. Season with salt to precise measurement, adjusting as needed for balance.

Fluffy grains of rice or a sprinkle of fresh mint can elevate this soup, offering contrasting textures and a burst of freshness. The velvety yogurt base cradles the tender lamb, making each spoonful a delightful experience of creamy and savory notes.

Lamb and Pumpkin Soup with Coconut

Preparing a comforting bowl of Lamb and Pumpkin Soup with Coconut is simpler than you might think, especially when you follow these detailed steps. Perfect for a cozy evening, this dish combines rich flavors in a way that’s both satisfying and surprisingly easy to achieve.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 cups pumpkin, peeled and diced into 1/2-inch pieces
• 1 can (13.5 oz) coconut milk
• 2 tbsp clarified butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 4 cups chicken stock
• Salt, to season
• Fresh cilantro, for garnish

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the lamb cubes and sear on all sides until golden brown, about 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 2 minutes.
4. Stir in the cumin and coriander, cooking for 30 seconds until fragrant.
5. Return the lamb to the pot, add the pumpkin, coconut milk, and chicken stock. Bring to a simmer.
6. Reduce heat to low, cover, and simmer for 45 minutes, or until the lamb is tender. Tip: Skim off any excess fat that rises to the surface for a clearer soup.
7. Season with salt to taste. Tip: For a smoother texture, blend half the soup before serving.
8. Garnish with fresh cilantro and serve hot.

Velvety and rich, this soup offers a delightful contrast between the tender lamb and the creamy pumpkin. For an extra touch of elegance, serve it in hollowed-out pumpkins during the fall season.

Lamb and Rice Soup with Lemon

Yield to the comforting embrace of a bowl of Lamb and Rice Soup with Lemon, a dish that marries the richness of lamb with the bright acidity of lemon, creating a harmonious blend of flavors. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 1 cup basmati rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 2 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp ground cinnamon
• 1 lemon, juiced and zested
• Salt, to precise measurement (1 tsp)
• Fresh parsley, finely chopped for garnish

Instructions

1. In a large pot, heat clarified butter over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Increase heat to medium-high, add lamb cubes, and sear until all sides are browned, about 3 minutes per side, ensuring a deep flavor foundation.
4. Stir in ground cumin, coriander, and cinnamon, toasting the spices with the lamb for 1 minute until fragrant.
5. Pour in chicken stock, scraping the bottom of the pot to release any browned bits, then bring to a gentle boil.
6. Reduce heat to low, cover, and simmer for 45 minutes, allowing the lamb to become tender.
7. Add rinsed basmati rice and 1 tsp salt, stirring to combine, then cover and cook for an additional 15 minutes, or until rice is fully cooked.
8. Remove from heat, stir in lemon juice and zest, adjusting the acidity to your preference.
9. Ladle into bowls, garnishing with fresh parsley for a pop of color and freshness.

Rich in flavor and texture, this soup offers a tender bite of lamb paired with fluffy rice, all brightened by the lemon’s zest. Serve with a side of warm, crusty bread to soak up every last drop of the aromatic broth.

Lamb and Tomato Soup with Basil

Begin by imagining a bowl of warm, comforting soup that combines the rich flavors of tender lamb and ripe tomatoes, accented with the fresh aroma of basil. This Lamb and Tomato Soup with Basil is a perfect dish to cozy up with on a chilly evening, offering both nourishment and a burst of flavor in every spoonful.

Ingredients

• 1 lb ground lamb, preferably pasture-raised
• 2 cups diced tomatoes, fresh or canned
• 4 cups chicken stock, homemade or low-sodium
• 1/4 cup extra virgin olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1/2 cup fresh basil leaves, chopped
• 1 tsp sea salt
• 1/2 tsp black pepper, freshly ground

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and minced garlic to the pot, sautéing until translucent and fragrant, approximately 5 minutes.
3. Increase the heat to medium-high and add the ground lamb, breaking it apart with a wooden spoon. Cook until the lamb is evenly browned, about 7 minutes.
4. Stir in the diced tomatoes, chicken stock, sea salt, and black pepper. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld.
5. Remove the pot from the heat and stir in the chopped basil leaves. Let the soup sit for 5 minutes to infuse the basil flavor.
6. Tip: For a smoother texture, blend half of the soup before adding the basil. Tip: Garnish with a drizzle of olive oil and extra basil leaves for presentation. Tip: Serve with crusty bread to soak up the flavorful broth.

Zesty and hearty, this soup boasts a velvety texture with chunks of lamb and tomatoes, complemented by the bright notes of basil. Consider serving it in hollowed-out bread bowls for an edible presentation that delights the senses.

Lamb and Sweet Potato Soup

Preparing a comforting bowl of Lamb and Sweet Potato Soup is simpler than you might think, especially when you follow these methodical steps designed for beginners.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 2 cups sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 large yellow onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken stock, homemade or low-sodium
• 1 tbsp clarified butter
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to precise measurement (1/2 tsp)
• Freshly ground black pepper, to precise measurement (1/4 tsp)
• 2 tbsp fresh cilantro, finely chopped

Instructions

1. Heat the clarified butter in a large pot over medium heat until it shimmers, about 2 minutes.
2. Add the finely chopped yellow onion and sauté until translucent, approximately 5 minutes, stirring occasionally to prevent burning.
3. Introduce the minced garlic to the pot, stirring constantly for 30 seconds until fragrant.
4. Add the ground lamb, breaking it apart with a wooden spoon, and cook until no pink remains, about 6 minutes. Tip: Ensure the lamb is fully browned for maximum flavor.
5. Stir in the ground cumin and smoked paprika, coating the lamb evenly, and cook for 1 minute to toast the spices.
6. Pour in the chicken stock, followed by the diced sweet potatoes, bringing the mixture to a boil.
7. Reduce the heat to a simmer, cover the pot, and cook for 20 minutes, or until the sweet potatoes are tender when pierced with a fork. Tip: Simmering gently preserves the sweet potatoes’ texture.
8. Season the soup with the precise measurements of salt and freshly ground black pepper, adjusting as necessary.
9. Garnish with freshly chopped cilantro before serving. Tip: Cilantro adds a fresh contrast to the rich flavors of the soup.

Mouthwatering in its complexity, this soup balances the richness of lamb with the natural sweetness of potatoes. Serve it with a side of crusty bread for dipping, or top with a dollop of Greek yogurt for a creamy contrast.

Lamb and Quinoa Soup with Kale

Now, let’s dive into crafting a nourishing and flavorful Lamb and Quinoa Soup with Kale, a dish that perfectly balances richness and healthfulness. This recipe is designed to guide you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 1 cup quinoa, rinsed
• 2 tbsp olive oil
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 6 cups chicken stock, homemade preferred
• 2 cups kale, stems removed and leaves chopped
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt, to season

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes, searing on all sides until deeply browned, about 3 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Reduce heat to medium, add diced onion, and sauté until translucent, about 5 minutes.
4. Stir in minced garlic, ground cumin, and smoked paprika, cooking until fragrant, about 1 minute.
5. Pour in chicken stock, scraping the bottom of the pot to release any browned bits. Tip: This step adds depth to the soup’s flavor.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the lamb is tender.
7. Add rinsed quinoa to the pot, cover, and simmer for an additional 15 minutes, or until quinoa is cooked through.
8. Stir in chopped kale, cooking until just wilted, about 2 minutes. Tip: Adding kale at the end preserves its vibrant color and nutrients.
9. Season the soup with salt to taste, then remove from heat.

Vibrant and hearty, this soup boasts tender lamb, fluffy quinoa, and crisp kale in every spoonful. Serve it with a drizzle of olive oil and a sprinkle of smoked paprika for an extra touch of elegance.

Lamb and Mushroom Soup with Thyme

Just imagine coming home to a bowl of warm, aromatic Lamb and Mushroom Soup with Thyme, a dish that combines the richness of lamb with the earthy tones of mushrooms, all brought together with the subtle hint of thyme. This recipe is perfect for those chilly evenings when you crave something hearty yet sophisticated.

Ingredients

• 1 lb lamb shoulder, cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 cup cremini mushrooms, thinly sliced
• 1/2 cup yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups beef stock
• 1 tsp fresh thyme leaves
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the lamb cubes and sear on all sides until deeply browned, about 4 minutes per side. Remove and set aside.
3. In the same pot, add the onions and sauté until translucent, about 3 minutes.
4. Add the garlic and mushrooms, cooking until the mushrooms release their moisture and begin to brown, approximately 5 minutes.
5. Return the lamb to the pot and pour in the beef stock, ensuring all ingredients are submerged.
6. Bring the mixture to a boil, then reduce the heat to low and simmer covered for 45 minutes, or until the lamb is tender.
7. Stir in the thyme, sea salt, and black pepper, adjusting the seasoning as necessary.
8. Simmer uncovered for an additional 10 minutes to allow the flavors to meld.

Hearty and flavorful, this soup boasts tender lamb pieces and mushrooms in a rich broth, with thyme adding a fragrant note. Serve it with a crusty bread for dipping or over a bed of wild rice for a more substantial meal.

Lamb and Pea Soup with Mint

Mastering the art of soup-making begins with understanding the harmony between ingredients, and this Lamb and Pea Soup with Mint is a perfect example. Let’s guide you through creating this comforting dish with a refreshing twist.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken stock
• 2 cups fresh peas
• 1/4 cup fresh mint leaves, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes and sear on all sides until deeply browned, approximately 3-4 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Reduce the heat to medium and add the diced onion, cooking until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
4. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Bring to a simmer, then lower the heat to maintain a gentle simmer for 45 minutes, or until the lamb is tender.
5. Add the fresh peas and cook for 5 minutes, just until they are bright green and tender. Tip: Overcooking the peas will result in a loss of their vibrant color and sweetness.
6. Stir in the chopped mint, sea salt, and black pepper. Taste and adjust seasoning if necessary. Tip: Adding the mint at the end preserves its fresh flavor and aroma.
7. Remove from heat and let the soup sit for 5 minutes before serving to allow the flavors to meld.

Kickstart your meal with this soup’s rich, savory depth complemented by the peas’ sweetness and mint’s freshness. Serve it with a dollop of crème fraîche or alongside crusty bread for a satisfying texture contrast.

Lamb and Carrot Soup with Coriander

Warm up your kitchen with this comforting Lamb and Carrot Soup with Coriander, a dish that balances rich flavors with a hint of freshness. Perfect for beginners, this recipe guides you through each step to ensure a delicious outcome.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 medium carrots, peeled and sliced into 1/2-inch rounds
• 1 tsp ground coriander
• 6 cups chicken stock, low-sodium
• 1/2 cup fresh coriander leaves, chopped
• Salt, to adjust seasoning

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering, about 2 minutes.
2. Add lamb cubes in a single layer, searing until browned on all sides, approximately 3 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
4. Add minced garlic and sliced carrots, cooking for another 3 minutes until fragrant.
5. Sprinkle ground coriander over the vegetables, stirring to coat evenly for 1 minute.
6. Return the seared lamb to the pot and pour in chicken stock, ensuring all ingredients are submerged.
7. Bring to a boil, then reduce heat to low, covering the pot. Simmer for 45 minutes, or until lamb is tender.
8. Stir in fresh coriander leaves and adjust salt as needed before serving.

Delight in the tender lamb and sweet carrots, perfectly complemented by the earthy coriander. Serve with a dollop of yogurt for a creamy contrast or alongside crusty bread to soak up the flavorful broth.

Lamb and Cabbage Soup with Dill

Just when you thought comfort food couldn’t get any cozier, this Lamb and Cabbage Soup with Dill comes along to prove otherwise. It’s a hearty, flavorful dish that’s perfect for those chilly evenings, combining tender lamb with the subtle sweetness of cabbage and the fresh, herby notes of dill.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups green cabbage, thinly sliced
• 4 cups chicken stock, homemade preferred
• 1 tsp caraway seeds
• 1 tbsp fresh dill, finely chopped
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. In a large pot, heat the clarified butter over medium heat until shimmering.
2. Add the lamb cubes and sear on all sides until deeply browned, about 5 minutes per side. Tip: Avoid overcrowding the pot to ensure a proper sear.
3. Remove the lamb and set aside. In the same pot, add the onion and garlic, sautéing until translucent, about 3 minutes.
4. Stir in the cabbage and caraway seeds, cooking until the cabbage begins to soften, approximately 5 minutes.
5. Return the lamb to the pot and pour in the chicken stock. Bring to a boil, then reduce heat to a simmer.
6. Cover and simmer for 45 minutes, or until the lamb is fork-tender. Tip: Skim any excess fat from the surface for a clearer broth.
7. Stir in the dill, salt, and pepper. Simmer uncovered for an additional 5 minutes to meld the flavors. Tip: Taste and adjust seasoning before serving.

Every spoonful of this soup offers a delightful contrast between the tender lamb and the slightly crisp cabbage, with the dill adding a bright finish. Serve it with a dollop of sour cream and a slice of crusty bread for an extra comforting meal.

Lamb and Potato Soup with Rosemary

Rich in flavor and comforting in texture, this Lamb and Potato Soup with Rosemary is a hearty dish perfect for any season. Let’s walk through the process of creating this savory soup, ensuring each step is clear and manageable for cooks of all levels.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken stock
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 tbsp fresh rosemary, finely chopped
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add the lamb cubes in a single layer, searing until deeply browned on all sides, approximately 4 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Transfer the seared lamb to a plate and set aside, leaving the drippings in the pot.
4. Reduce the heat to medium and add the diced onion to the pot, sautéing until translucent, about 5 minutes.
5. Stir in the minced garlic and cook until fragrant, 30 seconds.
6. Pour in the chicken stock, scraping the bottom of the pot to release any browned bits. Tip: This step, known as deglazing, adds depth to the soup’s flavor.
7. Return the lamb to the pot along with any accumulated juices, then add the diced potatoes and rosemary.
8. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the potatoes are tender and the lamb is cooked through, about 25 minutes. Tip: The soup is ready when the potatoes can be easily pierced with a fork.
9. Season with kosher salt and black pepper, stirring to combine.

Every spoonful of this soup offers a tender bite of lamb, creamy potatoes, and the aromatic hint of rosemary. Serve it with a crusty bread for dipping or garnish with a sprinkle of fresh rosemary for an extra touch of elegance.

Lamb and Corn Soup with Cilantro

This lamb and corn soup with cilantro is a comforting dish that combines rich flavors with a hint of freshness. The process is straightforward, ensuring even beginners can achieve a delicious result.

Ingredients

• 1 lb ground lamb, preferably grass-fed
• 2 cups fresh corn kernels
• 4 cups chicken stock, homemade preferred
• 1 tbsp clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 cup fresh cilantro, chopped
• Salt, to taste

Instructions

1. Heat the clarified butter in a large pot over medium heat until shimmering.
2. Add the finely diced yellow onion, sautéing until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and smoked paprika, cooking for 1 minute until fragrant.
4. Increase the heat to medium-high, add the ground lamb, and cook until browned, breaking it apart with a spoon, about 8 minutes.
5. Pour in the chicken stock, bringing the mixture to a gentle boil.
6. Reduce the heat to low, add the fresh corn kernels, and simmer for 15 minutes to meld the flavors.
7. Season with salt to taste, then stir in the chopped cilantro just before serving.

A bowl of this soup offers a delightful contrast between the tender lamb and the sweet crunch of corn, with the cilantro adding a bright finish. Serve it with a side of crusty bread for a satisfying meal.

Lamb and Leek Soup with Parsley

Filling your kitchen with the comforting aromas of simmering lamb and leeks, this soup is a hearty embrace in a bowl. Perfect for beginners, this recipe walks you through each step with precision, ensuring a delicious outcome every time.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp clarified butter
• 2 large leeks, white and light green parts only, thinly sliced
• 4 cups homemade chicken stock
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1/4 cup fresh parsley, finely chopped

Instructions

1. In a large pot, melt the clarified butter over medium heat until it shimmers.
2. Add the lamb cubes, searing on all sides until a golden-brown crust forms, about 3 minutes per side. Tip: Avoid overcrowding the pot to ensure proper browning.
3. Introduce the sliced leeks to the pot, stirring occasionally until they soften and become translucent, about 5 minutes.
4. Pour in the chicken stock, bringing the mixture to a gentle boil before reducing to a simmer. Tip: Skim off any impurities that rise to the surface for a clearer soup.
5. Season with sea salt and black pepper, then cover and simmer on low heat for 45 minutes, or until the lamb is tender.
6. Stir in the chopped parsley just before serving. Tip: Adding parsley at the end preserves its vibrant color and fresh flavor.

Zesty and rich, this Lamb and Leek Soup with Parsley boasts a velvety texture with layers of savory depth. Serve it with a crusty baguette for dipping, or elevate it with a dollop of crème fraîche for a touch of luxury.

Lamb and Bean Soup with Smoked Paprika

Just as the seasons change, so do our cravings for comforting dishes that warm the soul. This Lamb and Bean Soup with Smoked Paprika is a hearty, flavorful dish perfect for those chilly evenings when you need something to cozy up with.

Ingredients

• 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp smoked paprika
• 4 cups chicken stock
• 1 can (15 oz) white beans, drained and rinsed
• 1 tsp salt
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add lamb cubes, searing on all sides until browned, about 3-4 minutes per side. Tip: Do not overcrowd the pot to ensure proper browning.
3. Remove lamb and set aside. In the same pot, add onion and garlic, sautéing until translucent, about 5 minutes.
4. Stir in smoked paprika, cooking for 1 minute to release its flavors.
5. Return lamb to the pot, adding chicken stock, white beans, salt, pepper, and bay leaf. Bring to a boil.
6. Reduce heat to low, covering and simmering for 1.5 hours, or until lamb is tender. Tip: Skim off any foam that rises to the surface for a clearer broth.
7. Remove bay leaf before serving. Tip: For an extra touch, garnish with fresh parsley or a drizzle of olive oil.

Gently ladle this soup into bowls, noting how the tender lamb and creamy beans are perfectly complemented by the smoky depth of paprika. Serve with crusty bread to soak up every last drop of the rich broth.

Conclusion

Cozy nights call for comforting bowls of lamb soup, and our roundup of 21 delicious recipes offers just that. From hearty classics to innovative twists, there’s a bowl for every taste. We invite you to try these recipes, share your favorites in the comments, and spread the warmth by pinning this article on Pinterest. Happy cooking!