A light and nourishing home-cooked dish made by simmering lamb with seasonal vegetables in its own broth until tender. With its simple recipe and clear broth, it's ideal for anyone seeking a warm dinner on cold days.
Place the lamb in a wide pot, cover with enough water to submerge it, and bring to a boil; skim off the foam that collects on top during the first boil.
Add the whole onion and whole black peppercorns, and cook over low heat with the lid slightly ajar until the meat is half tender.
Add the carrots, potatoes, and salt, and continue cooking until the vegetables and meat are completely tender.
Drain the meat and vegetables and arrange them on a hot serving plate; if desired, drizzle a little of the strained broth over the top before serving.
Important: Be sure to skim off the foam that collects on top of the boiling water at the first boil; otherwise the broth stays cloudy. Caution: Don't add the vegetables at the same time as the meat — add them once the meat is half cooked, otherwise they'll overcook and fall apart.
If you strain the boiling water and save it in a separate container, you can use it as a natural stock when making soup or pilaf.
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