Ingredients
Units
Scale
- 4 - 2-inch thick T-Bone lamb chops
- 8 cups of water
- 1 sweet onion, sliced
- 2 carrots, diced
- 3 stalks of celery, chopped
- 4 Yukon Gold potatoes, peeled and quartered
- 1/2 cup parsley, chopped
- 4 garlic cloves, chopped
- 1 1/2 tps. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano, crushed
- 2 bay leaves
- 1/2 cup cherry tomatoes
- Juice of 1/2 lemon
- 1 lb. of spaghetti
Instructions
- In a large soup pot, place the sliced onion, tomatoes, carrots, celery, garlic, and lamb chops.
- Let the onions become translucent and fragrant.
- Next, add the potatoes, seasonings, and water. Bring to a simmer on low for about 1-1½ hours.
- Remove the lamb chops from the soup and let them cool.
- Using a potato masher, break down the veggies in the soup.
- When the lamb chops are cool, remove the meat from the bones and add the shredded meat back into the soup.
- Add the lemon juice to the soup and taste for seasoning.
- Prepare the spaghetti as directed.
- To serve, ladle the soup over a serving of pasta and garnish with more fresh parsley.
- Prep Time: 10 minutes
- Cook Time: 90 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
