Icelandic Lamb Soup

Method

1. Cut the lamb into bite-sized chunks, shred the cabbage into rough strips, and dice the turnip and onion into small pieces.
2. Place the lamb pieces into a large pot over medium-high heat and sear them for about 5 minutes until browned on all sides to develop a deep, savory base.
3. Add the diced onion, turnip, and shredded cabbage to the pot, stirring to combine everything with the browned lamb.
4. Pour in enough water to fully submerge all the ingredients, then add the thyme and bring the soup to a gentle boil.
5. Reduce the heat to low and simmer the soup uncovered for 40 minutes, allowing the lamb to become tender and the vegetables to soften fully.
6. Taste the broth and adjust seasoning as needed before ladling the soup into bowls and serving hot.