Heary Greek style green lamb chops soup infused by aromatic herbs and spices – simple meal that one craves time and time again. This soup is a rich and delicious meal in itself, that can be served as dinner/lunch. Pefect on a cold winter day. Kid-approved and easy to make as well.
Green Lamb Chops Soup
- 2 Lamb chops
- 1/3 cup white rice
- 3 cups dock/sorrel leaves (or baby spinach), cleaned (optional)
- 4 tbsp butter
- 2 cups fresh spring onions, minced
- 2-3 tbsp dried oregano
- 2 tbsp mint, dried or fresh
- 2 tbsp parsley, chopped
- 1 tbsp sweet paprika
- 4-6 cups water, or more as needed
- Salt and black pepper to taste
- Place lamb chops in cold water, bring to a boil and let simmer ( without adding salt) until meat is fully cooked. Remove lamb chops from bouillon, take out the bones and cut the remaining meat in small pieces. Then return the chopped meat in the lamb bouillon and set aside.
- In a separate pan, add butter, rice, spring onions, cleaned dock leaves /or spinach/ and sweet paprika. Let simmer on low heat until onions are almost cooked. Add water ( tbsp by tbsp) to prevent from burning as needed.
- Then, add parsley, dried oregano, mint and salt (we add black pepper once fully cooked and served). Stir well and add the mix to the bouillon - lamb meat pan. Add more water if needed to reach desired thickness of soup. Let soup cook for about 10-15 min, or until all is fully cooked.
- Remove from stove and serve hot.
Our family prefers adding sorrel (dock) leaves to the soup as it adds some extra flavor, but if you wish you can easily substitute with baby spinach or leave out altogether. I recommend however, that you use fresh spring onions ( in spite of other types of onion) as they play a crucial part to taste. Together with oregano and mint they create the distinct flavor of this soup.