1 Tbsp Vegetable Oil
1.5# Boneless Lamb - cut into small cubes
2 Small Onions - quartered
2 Leeks - sliced thick
4 Cups Water
2 Large Potatoes - diced into large chunks
2 Large Carrots - sliced thick
Sprig of Fresh Thyme - plus extra for garnish
1 Tbsp Unsalted Butter
2 Tbsp Fresh Parsley - chopped
Salt & Ground Black Pepper
Good Bread to serve with the soup

(You can also add or substitute other vegetables - Rutabaga, Turnips, Celeriac, and Cabbage for example)


Heat the oil in a large pan over medium-high heat. Brown the lamb in batches until well browned. Remove with a slotted spoon and set aside.

Add the onions to the pan and cook them until they begin to soften and turn golden brown. Place the meat back into the pan and add the leeks. Pour in the water and bring to a boil. Lower the heat, cover and let simmer for an hour.

Add the vegetables and a sprig of Thyme, cover and cook for another 40 minutes. Remove from the heat, let sit for 5 minutes then skim of any fat from the surface of the soup.

Pour the stock out and into a clean pan and whisk in the butter. Stir in the parsley and season with slat & pepper to taste. Pour back into the original pan.

Serve with a garnish of thyme and warm, crusty bread.