Irish soup

Method

1. Heat the oil and half the butter in a large saucepan over a medium-high heat. Add the cubes of lamb, in batches, and cook, turning occasionally, for 4-5 minutes, until well browned all over. Remove with a slotted spoon and set aside.
2. Add the onions to the pan and cook for 5 minutes, stirring often, until browned. Return the lamb to the pan and add the leeks. Pour in 1 litre water and bring to the boil. Reduce the heat to low, cover and simmer gently for about 1 hour, stirring now and then.
3. Add the potatoes, carrot, swede and thyme, and continue cooking for a further 40 minutes, until the lamb is very tender. Remove from the heat and leave to stand for 5 minutes to allow the fat to settle on the surface of the soup.
4. Use a large spoon or ladle to skim off and discard the fat. Carefully pour off the stock from the soup into a clean saucepan. Whisk in the remaining butter. Stir in the parsley and season well with salt and pepper, then pour the liquid back over the lamb and vegetables.
5. To serve, ladle the soup into 4 warmed bowls and garnish with sprigs of fresh thyme. Eat with slices of Irish soda bread or brown bread.