St Patricks Day Lamb Soup Food

ST. PATRICK'S DAY LAMB SOUP

Steps:

• Heat oil in 3-quart saucepan over medium high heat. cook and stir lamb and onion in oil until lamb is brown and onion is soft; stir in beer and pepper.
• Bring to a boil over high heat; reduce heat to low cover and simmer 30 minutes.
• Stir in brown gravy mix and broth; add potatoes and carrots. Cover and simmer 15 to 20 minutes until lamb and veggies are fork tender. Stir in the cabbage; cook just until the cabbage turns bright green.
• Garnish with chopped parsley.

ST. PATRICK'S DAY ROAST LEG OF LAMB

Steps:

• In a small bowl, mix Dijon, garlic, parsley, salt and pepper. Coat lamb evenly with this mixture. Roast in a 350F oven until an internal temperature is reached of 135°F.
• Boil potatoes until cooked. Let cool, then slice into coins. Sauté potatoes and onions until golden brown. Add salt and pepper.
• Melt butter add peas, mint, and tomatoes. Cook until heated through. Cut lamb into slices.
• Serve with peas tossed with fresh mint, blistered cherry tomatoes and Lyonnaise potatoes.

SAINT PATRICK'S SOUP

Steps:

• Melt butter in a large soup pot over medium-high heat. Add onions and cook for 3 minutes. Add celery, carrots, and garlic, and cook for 5 minutes more.
• Stir in potatoes, broth, beer, and mustard, and bring to a boil. Reduce heat and simmer for 15 minutes.
• Stir in cabbage and cook for 5 minutes. Turn heat off and stir in corned beef. Ladle into bowls and season with salt and pepper.