Irish lamb, potato and cabbage soup

Ingredients

For 1 serving

• Leg of lamb120 g
• Potatoes200 g
• Carrots1
• Onion50 g
• Savoy cabbage80 g
• Beef broth600 ml
• Thyme2 g
• Parsley5 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – March

Method

1. Cut the lamb leg into cubes of about 2 cm, trimming off excess fat; slice the onion; peel the carrot and potatoes and cut them into pieces of about 3 cm. Heat the beef stock.
2. Layer the lamb, onion, carrot and potatoes in a pot, salting each layer lightly.
3. Add the thyme and the hot stock, bring to the boil over medium heat, then cover and simmer over low heat for 60 minutes, without stirring, until the lamb is tender and some of the potatoes break down and thicken the broth.
4. Meanwhile remove the tough rib from the Savoy cabbage and cut it into strips about 1 cm wide.
5. Add the cabbage and cook for 15 more minutes, until soft; season with salt.
6. Chop the parsley and serve with the parsley and a grind of black pepper.