56 lamb soup recipes

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Enjoy this delicious yet filling stew in a cold winter day with some crusty bread. It makes you warm and satisfies your taste buds.

Hearty Greek meat stew simmered with broad beans, tomatoes, red wine, and warm cloves. Tender beef in a rich, rustic broth that fills the house with the smell of a Mediterranean kitchen.

Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day.

Crisp deep-fried curry puffs filled with cooked lamb, curry powder, and mango chutney syrup. A classic Anglo-Indian party appetizer that can be made ahead.

A sophisticated, yet succulent lamb dish made with soy sauce and onion soup mix.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.

Persian lamb soup simmered with dried fruits (prunes, apricots, peaches), turmeric-browned onions, and a sweet-sour balance of brown sugar and citrus for comforting depth.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Croatian braised lamb shoulder in a paprika and tarragon sour cream sauce, served over homemade spaetzle. A rich, warming Eastern European braise with a complete side dish recipe included.

Slow cooker German lamb stew with sour cream, dill, caraway, and rosemary. Browned lamb cubes braise all day in beef stock, then finish with a rich sour cream sauce.

Tender lamb shoulder simmered with whole artichoke bottoms in a lime-spiked Mexican chili base. An elegant twist on traditional chili that pairs earthy lamb with the delicate flavor of fresh artichokes.

Forshmak is a traditional Eastern European baked casserole: salted herring soaked and blended with ground beef and lamb, potato, onion and sour cream, lightened with whipped egg whites under a crisp Parmesan crust.

Three-meat meatloaf with ground pork, lamb, and veal bound with sour cream, oats, and a touch of cayenne. Rich, moist, and more flavorful than all-beef.

Lamb ring filled with creamy spinach bakes a tomato-spiked ground lamb meatloaf in a ring mold, then fills the center with sour cream and cream cheese spinach. A retro centerpiece dinner for four.