St Patrick's Day Lamb Soup

Celebrate the flavors of Ireland with this hearty and comforting St. Patrick's Day Lamb Soup, a perfect dish to honor the holiday or warm up any chilly evening. Tender chunks of seared lamb shoulder simmer alongside a medley of Yukon Gold potatoes, carrots, and celery in a rich broth infused with Guinness beer, fresh herbs, and aromatic garlic. The slow-cooked flavors develop beautifully, creating a robust and satisfying soup that’s as nourishing as it is flavorful. Garnished with vibrant parsley, this soup is a festive nod to Irish tradition and pairs wonderfully with crusty bread or a pint of stout. Ready in just under two hours, this recipe is simple, soul-warming, and destined to be a holiday favorite. Keywords: St. Patrick's Day, lamb soup, hearty Irish recipe, Guinness beer soup, festive holiday meal.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 6

Ingredients

• 1 pound boneless lamb shoulder
• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 large carrots, peeled and sliced
• 2 stalks celery stalks, diced
• 3 medium Yukon Gold potatoes, cubed
• 3 cloves garlic, minced
• 6 cups beef or lamb stock
• 1 cup Guinness or stout beer
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme leaves
• 2 leaves bay leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons parsley, chopped (for garnish)

Directions

Step 1

Cut the lamb shoulder into 1-inch chunks, trimming any excess fat.

Step 2

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the lamb and sear for 3-4 minutes on each side until browned. Remove the lamb and set aside.

Step 3

In the same pot, add the diced onion, carrots, and celery. Sauté for 5-6 minutes until softened.

Step 4

Add the minced garlic and cook for an additional minute until fragrant.

Step 5

Return the seared lamb to the pot. Pour in the beef or lamb stock and Guinness beer, scraping the bottom of the pot to deglaze.

Step 6

Stir in the cubed potatoes, rosemary, thyme, bay leaves, salt, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 1 to 1.5 hours, stirring occasionally, until the lamb is tender and the flavors are well combined.

Step 8

Taste the soup and adjust seasoning with additional salt and pepper if needed.

Step 9

Remove the bay leaves and discard them. Ladle the soup into bowls and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2661.8g)

Amount per serving	% Daily Value*
Calories	1902.3

Total Fat 126.7g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 364.2mg	0%
Sodium 4922.9mg	0%
Total Carbohydrate 81.4g	0%
Dietary Fiber 10.0g	0%
Total Sugars 17.0g
Protein 107.8g	0%

Vitamin D 0IU	0%
Calcium 275.0mg	0%
Iron 11.8mg	0%
Potassium 3205.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.1%

Protein: 22.7%

Carbs: 17.2%