Tuesday, March 1, 2011

Lamb-Leek Soup for Dydd Gŵyl Dewi Sant

2 lamb tenderloins
1 large leek
4 carrots
8 fingerling potatoes
chicken stock
milk
ancho chili powder
ground cumin
ground cinnamon
pink Himalaya salt
1 T pomegranate balsamic vinegar

Brown thinly sliced lamb tenderloin with sliced leeks in a pat of butter.  Add sliced carrots and potatoes.  Season with ancho chili powder, ground cumin, ground cinnamon, pink Himalaya salt, and pomegranate balsamic vinegar.  Cover wtih chicken stock.  Bring to a boil then reduce to a simmer and cook till vegetables are fork-tender.  Add a splash of milk just before serving.

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