Carrot and Coriander Soup
A deliciously healthy lunch, carrot and coriander soup also works perfectly as a small party appetis...
1.5kg lamb shoulder (ideally bone out, netted by your budget)
4 cloves garlic, chopped
100mL olive oil
3 sticks of rosemary, stripped and chopped
3 Tbs Dijon mustard
Flake salt and pepper
3 Desiree potatoes
2 Spanish onions
2 large beetroot
150mL red wine
500mL chicken or vegetable stock
500mL tomato passata
Marinate lamb in chopped garlic, 50mL olive oil, rosemary, thyme, black pepper and Dijon mustard.
Prepare you fire by cooking it down to the coals to ensure you provide your cast iron pot (Dutch oven) with even temperatures and a level surface. Place on the bed of hot coals to warm the base.
Chop vegetables into bite-sized, yet chunky pieces.
Add 50mL olive to hot cast iron pot. Sear all sides of the marinated lamb, before adding red wine. Bring to the boil, add stock and passata.
Cover with lid and scatter coals onto the top to oven pot is evenly covered. Leave for about 50 minutes before checking.
Scatter vegetables around edge of lamb, ensuring bottom is not sticking at all.
Add fresh coals to the lid, but not underneath, this will ensure the base isn’t burnt.
Enjoy a cold beverage while you wait another hour. By this stage, the vegetables should be tender and lamb beginning to fall apart.
If not, add fresh coals to the lid and leave for a further 20-40 minutes.
Recipe provided by The Wilderness Chef