IRISH LAMB SOUP

1 tablespoon olive oil
1 medium onion, coarsely chopped
1 1/2 pounds American Lamb boneless shoulder, cut into 3/4-inch cubes
1 bottle (12 ounces) beer or 3/4 cup water
1 teaspoon seasoned pepper
2 cans (14.5 ounces each) beef broth
1 package (.93 ounces) brown gravy mix
3 cups cubed potatoes
2 cups thinly sliced carrots
2 cups shredded green cabbage
2 tablespoons chopped fresh parsley, optional

In a 3-quart pan with cover, heat oil. Add onion and cook until brown, stirring occasionally.

Add lamb and cook, stirring until browned.

Stir in beer and pepper. Cover and simmer for 30 minutes.

Mix in broth and gravy mix. Add potatoes and carrots, cover and simmer for 15 to 20 minutes or until vegetables are tender.

Stir in cabbage and cook 5 minutes longer.

Garnish with chopped parsley if desired. Serve.

Servings: 8
Source: American Lamb Board