Recipes – № 82
Lamb, Green Beans and Potatoes in Broth
Warm soup might be a surprising choice for summer and early fall when green beans are in season, but actually soup is a great way to hydrate and a staple for people who live in hot weather the world over. With the meat and potatoes, this dish is substantial enough to be a one pot dinner, especially served with some crusty bread to dip into the delicious broth.
Serves 6-8 as a main course
1 large or 1 ½ medium onions
1 ½ lbs boneless stew lamb
6 twigs thyme
2 ½ lbs reasonably waxy potatoes
2 tsp lemon juice (only if using lamb broth)
¼ cup olive oil
Crusty bread for serving
Peel the onion(s), cut in half lengthwise and slice thinly (but not paper thin). Trim the green beans and cut diagonally into 2-inch pieces. If the potatoes are new, wash them, if not, peel them. Cut any large potatoes in half lengthwise and slice all the potatoes ⅓-inch thick. Cut the lamb into bite-sized, ¾-inch chunks. Tie up the thyme twigs with some cooking twine.
Heat a large pot over medium heat, add the olive oil and sauté the onions for about 7 minutes until soft and translucent but not browned. Add the thyme, some salt and the meat and sauté for another minute, stirring a once or twice, until the surface of the meat is cooked. Add the broth (and lemon juice if using lamb broth), bring to a boil and simmer for 10 minutes. Add the potatoes and green beans, return to a boil and simmer until both are soft, 15 to 18 minutes. Remove the thyme twigs from the pot, add more salt as needed and serve with some crusty bread.