11/23/2010

Millet, Lamb and Vegetable Soup

This is another one of those dishes that arrive by mischance, or serendipity.  A better word for it.

I bought a packet of lamb loin chops, which according to the Pioneer lady would be fabulous baked up Italian style with fresh tomatoes.  Okay, maybe on her planet.  Or, the lamb I bought was inferior.  Don't really know, but I do know that I won't be buying any more of that particular cut or anyway from that ranch.

To make a long story longer, the tough, hardly any meat, gristly bones were plucked out of the nice sauce, boiled up for awhile longer in my chicken stock, with some added millet, and more veggies, at which point  the original sauce was added back in, and they became a whole new thang.  A better thang too. Topped off with fresh mint from my garden.  A hearty, tasty stew/soup for those chilly Fall days.

To be honest, I was looking for barley and realized we were totally out.  However, there being an exact cup of millet that needed desperately to be used.....  it was.
So, here is my adjusted recipe for:

Millet Lamb and Vegetable Soup
  • 4 pieces Lamb Chops (Loin Or Shoulder Cut)
  • 2 tablespoons olive oil
  • 2 whole tomatoes, skinned and chopped
  • 1 medium onion, chopped
  • 1 cup millet, rinsed well, covered with water and soaked a few hours
  • 4 cloves garlic, finely minced
  • 1 bay leaf
  • 3 tablespoons mixed fresh herbs, minced - I used oregano, thyme and rosemary
  • 3 teaspoons salt
  • 3 teaspoons pepper
  • 2 quarts chicken broth
  • 1 carrot, in small dice
  • 1 stalk celery, chopped in small dice
  • 1/2 cup chopped mushrooms
  • 1/2 cup fresh mint leaves (not a garnish - important component)

Bring the stock to a boil.  Meanwhile, heat a skillet to hot, add oil and when really hot, add the chops and sear til brown on all sides, stir in onion and briefly toss until browned bits are loosened and onion is softened, then add to hot stock.  Turn down to a simmer and cook about an hour.  Add in the drained millet and remaining veggies, except the mushrooms and mint, and cook until the millet is done - about 30 minutes. It will plump up.  Add in the mushrooms about 5 minutes before the end.  I had to thin it out a bit with some water. Sprinkle the mint on top and serve with some nice whole grain bread.

I think this is a good candidate for the  Hearth and Soul Blog Hop, as it is so savory and comforting. The hop is hosted this week by Jason of Alternative Health and Nutrition News. Happy Thanksgiving everyone!

3 comments:

girlichef said...

What a bummer on the lamb...but you totally turned it around! I've never had millet...can you believe that? I think I need to make a point of looking for some. Your dish is so inviting and I bet it just warms you to the soul. Thanks so much for sharing it w/ the hearth and soul hop this week, Claudia! :D

Christy said...

I am a serious soup fan and this looks just delicious. I would love to have a bowl right now! Thanks for sharing it with the Hearth and Soul Hop!

Junk said...

Came across this post by googling "lamb" and "millet". Thanks for the great idea. I made it today and it was delicious!! I didn't have mint, but fresh basil from my kitchen garden was a fine substitute. Mint family, I guess. Have a good one.