A light, nourishing home-cooked meal made by simmering lamb with seasonal vegetables until tender. Simple to prepare and served in a clear broth, it is an ideal hot dinner for cold days.
Place the lamb in a large pot, cover it with water, and bring to a boil. Skim off the foam with a ladle when it first boils.
Add the whole onion and black peppercorns. Cover the pot, leaving the lid slightly ajar, and simmer over low heat until the meat is halfway tender.
Add the carrots and potatoes and season with salt. Continue cooking until the meat and vegetables are fully tender.
Use a strainer to transfer the meat and vegetables to a warm serving dish. If desired, drizzle some strained broth over them before serving.
Important: Skim off the foam that rises during the first boil, or the broth may remain cloudy. Add the vegetables after the meat is halfway cooked, not at the same time, or they may become too soft and fall apart.
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