- Add the lamb leg, carrots, parsley roots, onion, green onions, red bell pepper, celery, tomato juice, salt, pepper, and enough water to cover everything into the multicooker.
- Close the lid and cook on Pressure Cook (High) for 40 minutes.
- Once the cooking time is complete, carefully release the pressure.
- Remove the lamb leg from the soup. Cut the meat into bite-sized pieces, discard any bones and excess fat, then return the meat to the soup.
- Remove and discard the whole onion.
- Finely chop the lovage and tarragon. In a small bowl, combine them with 2 tablespoons of vinegar and 1 cup (240 ml) of water. Let the herbs soak while the soup finishes.
- Transfer the soup to a serving pot (or leave it in the multicooker if preferred), then stir in the soaked lovage and tarragon mixture. Taste and adjust the seasoning if needed.
- Serve hot with fresh crusty bread or sourdough.
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Ingredients approximate
Lamb (I used a lamb leg around 600 g )
3 medium carrots diced
2 small parsley roots diced
1 yellow onion
green onions chopped (approximately 1 cup)
1 red bell pepper
1 cup celery (I used both root and leaves)
tarragon
lovage
home made tomato juice (300 ml )
vinegar 2 tablespoons
salt to taste
pepper to taste
