This winter, I am looking for enriching foods. I live in a smaller town, and our grocery stores aren’t exactly filled with freshness this time of year. Sometimes it feels like I just find the same things over and over again. This dreaded repetition has launched me on a search for something better.
It seems that every winter, I feel colder and colder. So I wanted to find a recipe that warmed me to my bones. As I was researching, I learned that lamb is a great place to start.
Many eastern cultures consume lamb, especially in the winter. I was surprised to find that the eastern cultures use lamb to treat low energy, coldness and even low back pain. Here in the west, we have found that lamb is a great source of omega-3’s and because it’s grass-fed, often on non-sprayed pastures, it’s low in fat and high in other nutrients.
My research led me to developing a wonderful lamb soup that had many enriching and nourishing spices and ingredients. I found most of them at my local Asian grocery store, but I did have to resort to an online purchase for one of the ingredients. I was fortunate enough to have squirreled away some local, grass-fed lamb from our local farmers, Susan and Brian of S&B Bell Farms.
I’ll include the recipe below, but here are a few take-away points that I have come to after enjoying this satisfying dish:
The spices are worth it. Each and every spice adds a wonderful dimension, and without each one, the overall flavor would be imbalanced.
Re-purpose the rosemary-salt. I love this flavor! I’m looking for creative ways to use this wonderful combination in other dishes that I make.
It goes quickly. Because this recipe makes so much, I was convinced I’d have enough to freeze. But between just my husband and myself, we finished the entire pot of soup in a few days. (Full disclaimer: we did share part of it with our farmers who made this meal possible, but I’d still plan on this soup being consumed rapidly.)
This is a perfect winter dish. It’s great for those days when the cold reaches you on the inside. Instead of bread and milk for the next snow storm, this soup is my go-to winter storm survival food!
The mortar and pestle are worth it. If you don’t have one, you can certainly work around it for this dish. But, the beautiful fluffy texture I got from using the mortar and pestle made the meatballs so soft and creamy.
Add vegetables to suit your taste. I enjoyed swiss chard, but any dark greens like mustard greens, kale, or collards would be great. Definitely use what’s in season, and know that any of the stronger greens will taste great with lamb.
As I’m writing this blog post, I’m off to make this amazing soup again.
I sure hope you’ll give it a try or share this recipe (use the buttons below) with a foodie friend!
Dorathy for Hyssop Tree
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