Slow-Cooked Lamb and Potato Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A hearty, comforting soup with tender lamb, earthy potatoes, and aromatic herbs, simmered to perfection for a nourishing meal. This asian-inspired soups ready in about 80 minutes pairs lamb shoulder, potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb lamb shoulder
• 2 cups potatoes
• 1 cup carrots
• 1 onion
• 2 tbsp dill
• 4 cups vegetable broth
• 3 cloves garlic
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cut 1 lb lamb shoulder into 1-inch cubes, then heat 2 tbsp olive oil in a large pot over medium heat until shimmering, adding lamb cubes and browning for 5 minutes on all sides.
2. Step 2: Add 1 chopped onion, 3 minced garlic cloves, and 1 cup sliced carrots to the pot, stirring for 2 minutes until onion is translucent.
3. Step 3: Pour in 4 cups vegetable broth, add 2 cups cubed potatoes, 2 tbsp fresh dill, 1 tsp salt, and 1/2 tsp black pepper, then bring to a gentle boil.
4. Step 4: Reduce heat to low, cover, and simmer for 50 minutes until lamb is fork-tender and potatoes are soft.
5. Step 5: Remove pot from heat, discard any large dill stems, and serve hot with additional dill sprinkled on top.