We are so fortunate to have a really great lamb farm near us on our side of Pittsburgh that sells responsibly raised, pastured meat.
One of my favorite things to cook with ground lamb is Primal Palate's Mint Lamburgers.
But as much as I love burgers, they can get old after a while.
I love using ground meat in soups (here and here), and I had previously made a lamb bone broth from the lamb bones I saved from our Easter dinner; I like using bone broth in soups so I wanted to come up with a mineral-rich lamb soup using fresh in-season vegetables.
Garden Harvest Lamb Soup
In a soup pot over medium heat, stir ground lamb, garlic, and onion until lamb is cooked (the lamb should be fatty enough to cook the onion and garlic, but you can add a little stable cooking fat of choice like coconut oil, ghee, tallow, etc. if needed).
Add zucchini and tomatoes and cook for 2-3 minutes.
Add bone broth. Bring to a boil, then cover and simmer for 30-45 minutes.
Add salt and pepper to taste. Serve topped with fresh mint and if you prefer, some rice or cauliflower rice.
EDIT: The last time we made this, I had one loner potato leftover from making a Spanish Tortilla, so I chopped it up and threw it in with the bone broth. If you need extra healthy carbs, some potatoes would be a great addition!
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