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Lamb and Rice Soup with Chile Peppers and Lemon Wedges

Lamb and Rice Soup with Chile Peppers and Lemon Wedges

Lamb and Arborio rice, simmered in a garlicky broth, add enough body to this simple lamb and rice soup to make it feel like a satisfying meal. It’s seasoned with bay leaves and served with as many sliced chiles as you like. The finishing touch is lots of lemon juice and a touch of olive oil. Arborio rice is typically used in making risotto because it’s particularly good at absorbing flavor. It’s that same quality that makes it a great choice in this soup. The grain absorbs lots of flavors yet maintains its shape. It becomes meltingly tender on the outside with a firm bite on the inside.

Lamb and Rice Soup with Chile Peppers and Lemon Wedges

Print This Recipe Total time Yield 6Source Adapted from Martha Stewart LivingPublished

Don’t add the broth to the rice until right before serving. It will soak it all up even after it’s cooked.

Lamb and Rice Soup with Chile Peppers and Lemon Wedges

Ingredients

  • 2 lamb shanks
  • 3 carrots (broken into 3‑inch pieces)
  • 2 yellow onions (peeled and quartered)
  • 2 stalks celery (broken into 3‑inch pieces)
  • 10–12 clove garlic (peeled and lightly smashed)
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves
  • 5 quart (plus 3/4 cups) water (divided)
  • 1 cup Arborio rice
  • kosher salt and freshly cracked black pepper (as seasoning, to taste)
  • 3–4 Thai bird chile peppers (or to taste, sliced)
  • 1–2 lemons (sliced into wedges)
  • extra-virgin olive oil (for drizzling)

Directions

Make the broth the day before: Place lamb shanks, carrots, onions, celery, garlic, peppercorns, and bay leaves into a large stock pot. Pour in 5 quarts of water and bring the mixture to a boil. Lower the heat to a barely bubbling at the edges of the pot, very low simmer, skimming foam and fat often, for 2 ½ hours.

Transfer the lamb to a plate to cool completely. Remove the lamb meat from the bones, and shred onto a separate plate. Discard bones. Cover and refrigerate lamb overnight.

Strain the lamb broth through a fine-meshed sieve into a clean stock pot with a lid; discard solids. Cover and refrigerate broth overnight.

The next day: Peel off the coagulated fat from the surface of the broth. Gently reheat the broth and remove from heat.

To assemble the soup: Bring 1 cups of the warm broth, remaining 3/4 cups water, and rice to a simmer in a medium saucepan set over medium-high heat. Season to taste with salt and pepper. Reduce heat to very low, and gently simmer, covered, until liquid is absorbed and rice is tender about 15 minutes.

Place a big spoonful of rice onto the bottoms warm soup bowls. You might not need all the rice depending on how soupy you like it.

Meanwhile, bring remaining broth to a simmer. Season with salt and pepper. Add shredded lamb, and cook until heated through. Top each bowl of rice with some of the lamb and broth. Top with a few chile slices, a big squeeze of lemon to taste (you want it nice and lemony), and a drizzle of olive oil. Serve immediately with additional lemon slices on the side.