Lemon Lamb Soup
Warm, zesty, and deeply satisfying, Lemon Lamb Soup is a Mediterranean-inspired delight that pairs tender lamb with bright citrus flavors and comforting grains. This hearty soup starts with succulent pieces of lamb shoulder, slowly simmered with aromatic vegetables like onion, carrots, and celery for rich depth. A velvety broth, enhanced with a luscious egg-lemon mixture (avgolemono), adds a luxurious creaminess without any dairy. White rice or orzo brings a touch of carb comfort, while fresh herbs like dill and parsley lend vibrant, herbaceous notes. Perfect for cozy evenings, this one-pot wonder is a showcase of wholesome ingredients and bold flavors, ready to satisfy in just over an hour. Garnish with extra herbs and a wedge of fresh lemon for an irresistible finishing touch!
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Recipe Information
Ingredients
- 600 grams lamb shoulder (bone-in or boneless, cut into 1-inch pieces)
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken or lamb broth
- 100 grams white rice or orzo
- 2 lemons
- 3 large egg yolks
- 3 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1 to taste salt
- 1 to taste black pepper
Instructions
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat.
Season the lamb pieces with a pinch of salt and black pepper. Brown the lamb in batches, about 3-4 minutes per side, then transfer to a plate.
In the same pot, add the diced onion, carrots, and celery. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften.
Add the minced garlic to the pot and sauté for 1 minute, or until fragrant.
Return the browned lamb to the pot and pour in the chicken or lamb broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour until the lamb is tender.
Add the white rice or orzo to the pot and cook for another 10-15 minutes, or until the grains are tender.
While the soup is cooking, zest one lemon and juice both lemons. Set aside.
In a medium bowl, whisk the egg yolks until smooth. Gradually whisk in the lemon zest and juice.
Temper the egg mixture by slowly adding a ladleful of hot broth from the soup while whisking constantly. Repeat with another ladleful of broth.
Slowly pour the tempered egg mixture back into the pot of soup, stirring gently to combine. Do not let the soup boil after adding the egg mixture, as it may curdle.
Taste the soup and adjust seasoning with salt and pepper as needed.
Stir in the chopped parsley and dill just before serving.
Ladle the soup into bowls and serve hot. Garnish with additional parsley or dill if desired.
Nutrition Facts
Calories |
2334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.3 g | 213% | |
| Saturated Fat | 58.2 g | 291% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1002 mg | 334% | |
| Sodium | 8247 mg | 359% | |
| Total Carbohydrate | 83.7 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 21.5 g | ||
| Protein | 134.5 g | 269% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 412 mg | 32% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 3360 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
