Lamb, Quinoa & Tomato Soup
2 tablespoons olive oil and extra to drizzle at end
4 mid loin lamb chops on the bone, visible fat removed
1 large onion, finely diced,
2 teaspoons of rosemary leaves
1 stick of celery, finely diced
1 small carrot, peeled and grated
1 parsnip, peeled and grated
1 x 400g can of chopped tomatoes in juice
1.2 litres water
1 cinnamon stick (optional)
½ teaspoon salt
¼ cup of quinoa/barley/buckwheat
2 tablespoons of chopped parsley
Heat a large pot, add 1 tablespoon of oil.
Sear the lamb chops until golden on each side. Remove to a plate and cover (these will be returned to the soup mix later.) Add other tablespoon of oil, onion, rosemary, celery and cover with lid, sauté for 3 minutes. Add grated vegetables, cover and sauté for a further 3 minutes.
Add the chopped tomatoes, water, cinnamon stick and salt. Add the lamb back to the soup stir then bring to boiling point, turn down to a low simmer for 20 minutes.
Place quinoa into a sieve and run under cold water, add to the soup and simmer for about 12 minutes. Remove from the heat and use tongs to remove the lamb chops, allow them to cool a little so you can remove all meat and pull it into little pieces. Add meat back to the soup and season well with salt and pepper. Return the soup pot to the heat for 5 minutes then serve into shallow wide soup bowls. Drizzle with a little olive oil and add a heaped teaspoon of chopped parsley to each dish.
Ready in: 75 minutes | Cooking time: 43 minutes
Makes: 4-5 serves
Tip: The cinnamon stick is typical of a Mediterranean style soup or casserole. For a subtle flavour remove the cinnamon stick half way through cooking.