Ingredients:

  • 1 lb lean ground lamb
  • 1 tbsp extra virgin olive oil
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and cut into small half-moons
  • 2 celery stalks, diced
  • 4 cloves garlic, minced
  • 1 tbsp tomato paste
  • 2 tsp fresh thyme, chopped
  • 1 tsp fresh rosemary, finely minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
  • 6 cups high-protein beef bone broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp balsamic vinegar
  • 0.5 cup plain Greek yogurt
  • 1 cup frozen petite peas
  • 0.25 cup fresh Italian parsley, chopped

Instructions:

  1. Heat the olive oil in a 6-quart Dutch oven over medium-high heat. Add the ground lamb in a flat layer and let sear undisturbed for 4 minutes until a mahogany crust forms. Break into crumbles, cook until browned, and remove meat with a slotted spoon, leaving rendered fat in the pot.
  2. Lower heat to medium. Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables soften and the onions become translucent.
  3. Stir in the minced garlic, tomato paste, thyme, and rosemary. Cook for 2 minutes until the tomato paste darkens and the aromatics are fragrant.
  4. Add the cubed Yukon Gold potatoes, beef bone broth, Worcestershire sauce, and balsamic vinegar. Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Using a potato masher or immersion blender, partially mash about one-third of the potatoes directly in the pot to create a velvety, thickened base.
  6. Return the cooked lamb to the pot. Stir in the frozen peas and simmer for 3 minutes. Remove from heat.
  7. Temper the Greek yogurt by stirring in a small amount of warm broth, then fold it into the soup. Garnish with fresh parsley and serve.