Recipe: Lamb Neck & Vegetable Soup

INGREDIENTS:

• 11.5 litres chicken stock
• 6-8 lamb neck chops (8 if you like more meat)
• olive oil
• 2 brown onions, finely diced
• 6 garlic cloves, finely sliced
• 3 carrots, diced
• 1 leek, sliced in half moons
• 4 celery sticks, finely diced
• 1 sweet potato
• 2 parsnips
• 2 tsp ground cumin
• 2 tsp coriander seeds
• 1⁄2 bunch silverbeet or kale, shredded
• salt flakes and freshly ground black pepper
• lemon, to serve

METHOD:

1. Add the stock, 2.5 litres of water and the lamb neck to a large saucepan and bring to a simmer. Skim any impurities as they rise to the surface, and cook until the meat is tender, about two and a half hours, topping up with a little water as necessary.
2. Remove the chops from the stock and set aside to cool.
3. Put the chopped sweet potato and chopped parsnips into stock and simmer for about 15 mins.
4. Add a good splash of oil to a large saucepan and sweat the onion and garlic for two minutes. Add the carrot, leek, celery and spices and cook for five minutes, stirring frequently.
5. When sweet potato and parsnips have simmered for about 15 mins add onion, carrot, celery etc and simmer for about 10mins.
6. Add chopped silverbeet or kale and chopped meat removed from bones.and simmer for about 10 mins
7. Adjust seasonings and serve