Seriously guys – this is one of my favourite soups I have made so far! Its such a hearty soup, it could almost pass as a stew. I bought my lamb neck from Frankie Fenner on Kloof street, as they sell PROPER meat – 100% free-range lamb, grass-fed beef, acorn-fed pork and pasture-reared chicken. Trust me – this soup is definitely a Winter winner.
1 red onion, finely chopped
3-4 cloves of garlic, crushed
4 rashers bacon, chopped
1 carrot, finely chopped
1 stick celery, finely sliced
1 bay leaf
1-2 dried chillis, chopped
4 sprigs sage, chopped (or thyme)
3-4 rounds of lamb neck
1 cup (250ml) tomato puree
2-3 ripe tomatoes, chopped
4 cups (1l) lamb stock (Nomu Lamb Fond)
1 tin lentils, drained and rinsed
2 potatoes, peeled and cubed
1/2 cup (125ml) Orzo (pasta rice)
Salt and freshly ground pepper
Small handful of parsley, chopped
Preheat pot with a glug of olive oil and gently sauté onion, garlic, bacon, carrots, celery, bay leaf, chillis and sage for about 5 minutes or until veg are beginning to soften and onions are lightly golden brown.
Add lamb necks and brown.
Add tomato puree, chopped tomatoes and lamb stock and season with salt and pepper.
Cover with lid and reduce heat to low and cook slowly for 1 ½ – 2 hours.
Once lamb is tender, remove from pot and shred meat. Return meat back to pot and discard bones.
Add the lentils, potatoes and orzo and continue to cook for a further 30 minutes or until potatoes are cooked.
Check seasoning and garnish with chopped parsley.
Serve immediately with crusty bread.