So when I first started looking at making this recipe, I was searching for Irish recipes that used lamb. After making it, I decided it’s really not so much Irish as just classic! The base flavors of this soup is the lighter beef stock (which you could use vegetable, chicken, lamb, etc.), plus the lamb and vegetables, make for a simple, easy to serve soup.

Since it was one of “those weeks”, I wanted to make this recipe from items I had in the house. I really did have lamb, since I found it on sale the other week and froze it! I also used more carrots than potatoes, (but didn’t put that specifically into the recipe, so feel feel to change up your root vegetable ratios in your version of this Lamb Soup.)

Other fun Irish recipes we made for our Irish-themed dinner included Irish Soda Bread (so much lighter than I assumed it would be) Irish Nachos, and not pictured Colcannon and Guinness Beer Cheese.


1 pound of ground lamb
1 tablespoon of olive oil
1 onion, chopped
4 carrots, peeled chopped
1/2 lb potatoes, peeled and chopped
1 carton beef stock
Salt and pepper
Fresh Parsley or Warm Peas (optional, but add great color)


Heat 1 tablespoon olive in the large pot. Add ground lamb (season with salt) and saute until cooked through. Remove cooked meat. Drain (note: if you leave the cooked fat it, in does add more lamb flavor, but it also makes it greasier.)

To the remaining oil or add just a little back in for cooking, add chopped onions and carrots. Saute until onions are just turning translucent.

Add back in the cooked lamb and beef stock. Bring to a boil.

Add in the potatoes and cook through. (Depending on the size of your cut will affect your cooking time. The smaller you cute it, the shorter the cooking time!) Cook approximately 10-20 minutes.

When the vegetables are cooked through, adjust seasoning and serve warm with fresh parsley or warmed peas. (Goes great with Irish Soda Bread.)

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