Photo by Michael Piazza / Styled by Catrine Kelty

I’m a sucker for alliteration. I’m also tickled when three wonderful ingredients not only share the same first letter, but come together to create a substantial soup that’s so much more than the sum of its parts. Big chunks of leek, browned boneless lamb and French lentils are long-simmered and seasoned with earthy saffron, smoked paprika and cayenne. Massachusetts has many farms that raise lamb, including pasture-raised and heritage breeds. You only need a pound so it’s worth seeking out a high quality and local source. And don’t skip the gremolata garnish. It adds a bright punch of fragrance and color, not to mention a second helping of alliteration. 

Serves 6

¾ cup dry white wine
½ teaspoon saffron threads
2 leeks, white and light green parts cut into 1-inch rounds
1 pound boneless lamb leg, cut into chunks
2 teaspoons salt, and more to taste
freshly ground black pepper
2 tablespoons olive oil
2 garlic cloves, thinly sliced
½ medium celery root, peeled and cut into 1 -inch pieces
1 tablespoon tomato paste
1 sprig fresh rosemary
2 bay leaves
½ teaspoon smoked paprika
¼ teaspoon cayenne pepper
2 cups rich lamb or beef stock
1 cup French green lentils, rinsed

FOR THE GREMALATA:
1 large garlic clove, finely chopped
1 cup flat-leaf parsley leaves, chopped
grated zest of 1 lemon

Combine the wine and saffron in a small bowl or glass measuring cup and set aside. 

Swish the leek pieces around in a large bowl of cool water. Scoop them out of the water and drain on a clean towel. 

Season the lamb on all sides with 1 teaspoon salt and a few grinds of black pepper. 

In a large soup pot over medium-high heat, heat the olive oil until shimmering. Add the lamb and brown for 2–3 minutes per side, or until deep golden brown. Use tongs or a slotted spoon to transfer the pieces to a plate. 

Add the leeks to the pot and cook, stirring, for 1–2 minutes, or until they begin to turn bright green. Add the garlic, celery root and tomato paste and cook for another 2 minutes. The tomato paste should begin to darken and caramelize. 

Add the wine and saffron, rosemary, bay leaves, smoked paprika and cayenne. Bring to a boil and cook until the liquid is reduced by half. 

Pour in the stock along with 4 cups of water and bring to a boil. Add the lamb and any collected juices, reduce heat to low, cover and cook at a bare simmer for 45 minutes.

Add the lentils to the pot and simmer, covered for 20 minutes. 

Remove the lid, increase heat to medium-high, and cook the soup for another 15 minutes. This will concentrate the broth and help develop more flavor. Taste and add more salt and pepper if you like. Ladle the soup into bowls and top with a sprinkling of the gremolata.

FOR THE GREMALATA:
Place all 3 ingredients in a small bowl and use your fingertips to mix them together.

This recipe appeared in the Fall 2024 issue as part of a larger story on Leeks.