Light lamb shurpa with thyme
6 servings
55 minutes
Light lamb shurpa with thyme is a fragrant dish of Turkish cuisine that embodies the warmth of home. Its history goes back centuries when shepherds cooked simple yet hearty soups over a fire from available ingredients. In this recipe, juicy lamb infused with olive oil, white wine, and spices reveals its full flavor and tenderness, while fresh thyme adds subtle herbal notes. Tender vegetables – potatoes, carrots, onions – make the texture of the shurpa harmonious and rich. The dish is perfect for a leisurely dinner with family or friends. It is served hot with a slice of fresh bread to enjoy the rich broth to the last drop.
1
Ask the butcher to cut the front leg of the young lamb into 6 pieces.
- Leg of lamb: 1 piece
2
Prepare the vegetables - slice the onion into feathers, cut the carrot into rings, and quarter the peeled potato.
- Onion: 1 piece
- Carrot: 2 pieces
- Potato: 6 pieces
3
In hot olive oil in a deep pot, fry the lamb until golden brown. Set aside, and in the same pot, soften the onion, garlic, and carrot. Once softened, add a sprig of thyme, bay leaf, and pepper. Almost immediately after, pour in the wine and let the alcohol evaporate.
- Extra virgin olive oil: to taste
- Leg of lamb: 1 piece
- Onion: 1 piece
- Garlic: 2 cloves
- Carrot: 2 pieces
- Fresh thyme: 2 stems
- Bay leaf: 2 pieces
- Black peppercorns: to taste
- Dry white wine: 200 ml
4
Place the lamb in a pot with vegetables, cover with boiling water about 2-3 cm above the meat level, cover with a lid, and reduce the heat to medium.
- Leg of lamb: 1 piece
5
After 20 minutes, flip the pieces of lamb, add potatoes, and cook the soup for the same amount of time.
- Potato: 6 pieces
6
5 minutes before readiness, salt and add the remaining thyme.
- Salt: to taste
- Fresh thyme: 2 stems