|Trim off all the waxy fat from the lamb riblets. Cutting between the rib bones, slice the lamb breasts into 1.5 inch strips.|
|Place lamb in the pot (in a single layer if possible) and brown over medium heat for about 15 minutes, or until well-browned and fat is released.|
|While the lamb browns, wash and prep all produce per the instructions above.|
|Transfer the browned lamb to the inverted lid of the Dutch oven (or a plate) and spoon out the fat to discard. Return the lamb to the pot, sprinkle with flour or arrowroot powder and stir.|
|Add the onion, potatoes, carrots, garlic, water, salt, pepper, and herbs. Mix well and bring the mixture to a boil.|
|Cover pot, reduce heat, and simmer for 45 minutes.|
|If enjoying this recipe over the course of 2 days, put away half of the soup at this point. We usually store it in a smaller Dutch oven. After this second portion cools, store it in the fridge.|
|Add peas and cook, covered, for an additional 5 minutes. Add only half of the peas if cooking only half of the recipe at this point.|
|Serve in bowls with a side of crisped and buttered baguette. Top with parsley.|
|Reheat the soup over low heat. Repeat procedure from step 8 once you get a good simmer going.|
source: Adapted from JP's Essential Pepin. This is a recipe of his mother's.
The entire recipe can be prepared in advance as well. After the 45 minute simmer, allow the pot to come to room temp and then store it in the fridge. When ready to serve, simmer the pot, and finish with the peas. If the peas are added too far in advanced, the peas will turn brown.