Try this refreshing twist on lamb broth. No more overcooked vegetables in a cloudy grey-tinged mutton broth! With mint for a fresh flavour and sage and garlic scented lamb cutlets for a presentation twist, this version makes a wonderful bowlful of soup brimming with good flavours.

Ingredients

• 10 cups good quality beef stock
• 1 cup dried soup mix
• 750 grams mixed diced winter vegetables (for e.g. use leek, pumpkin, carrot, swede, parsnip, potatoes, kumara, celery)
• 1 large onion, peeled and finely diced
• 1 tblsp minced fresh garlic
• 2 cups shredded silverbeet, spinach or cabbage (optional)
• ¼ cup chopped fresh mint
• 12 lamb cutlets, bones well-trimmed
• 1 large clove garlic, peeled and finely sliced (optional)
• 12 sage leaves (optional)

Method

1. Put the beef stock and dried soup mix into a large saucepan and simmer for 30-40 minutes or until the barley and peas are almost tender.
2. Add the vegetables, onion and garlic and continue to simmer for about 15 minutes until all the vegetables are tender.
3. Prepare and cook the lamb cutlets, see below. Add the sliced silverbeet or spinach to the soup and, once wilted, stir in the mint and season well with salt and pepper.
4. Serve the soup in large wide bowl with two cutlets in each.

Cutlets

1. Season the lamb cutlets well with salt and pepper. Place a slice of garlic and leaf of sage on top and tie to hold with string. Heat a dash of oil in a frying pan and cook the cutlets for 3-4 minutes on each side until medium rare. Rest 2 minutes before serving.