Lemon Lamb Soup Recipes

LEMON LAMB SOUP

Steps:

• Add water and salt and bring to boil.
• Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).
• Remove the meat and/or bones and the goop on top of boiling water.
• add the chopped fennel and boil for 5 minutes Med/high heat.
• add the potatoes and boil for 10 minutes.
• Re introduce the meat if you have not cubed it first and boil 5 minutes.
• Add the parsley and boil for 5 minutes.
• Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
• The preparation can happen during the boiling as there are distinct steps.

GREEK EASTER LAMB SOUP WITH EGG LEMON SAUCE

Steps:

• Trim the lamb of most of the fat. Cut lamb into bite-sized pieces. If the bone is too thick to cut through, cut all the meat off, but save the bone.
• Add olive oil to a large pot on medium heat. Add lamb and bone(s) and saute for 10 minutes, stirring often.
• Add green onions and saute for another 3 minutes.
• Add 5 cups of water. Bring to a boil and then immediately lower to a simmer. Simmer covered for 30 minutes.
• Add lettuce, dill, salt, and pepper. Simmer for one hour.
• In a bowl, whisk together eggs and lemon juice.
• While whisking, ladle 2 ladlefuls of broth from the soup very slowly into the egg-lemon mixture. Make sure to keep whisking the whole time. You're trying to bring the temperature of the eggs up.
• Turn off the stove and remove the pot from the heat. Pour in the egg-lemon sauce and stir the soup immediately.
• It is important to not cover the soup, as the eggs may solidify.

LAMB STEW WITH LEMON AND THYME

Steps:

• Cut the lamb into one-and-a-half-inch cubes and trim off the fat. Pat the cubes dry with paper towels and sprinkle with flour.
• Heat the oil in a heavy casserole and brown the lamb cubes on all sides.
• Remove and add the shallots, leeks, garlic and thyme. Brown lightly and return the lamb cubes to the casserole.
• Add the stock, white wine, lemon juice, salt, pepper, herb bouquet and lemon peel. Scrape up the cooking juices, bring them to a boil and turn the heat down to medium low. Place the cover on the pan slightly askew.
• Cook for 45 minutes to an hour, until the lamb is tender. Correct seasoning and serve.

LAMB EGG-LEMON SOUP

Steps:

• Boil broth, add noodles, rice and salt, and cook 15 to 20 minutes.
• Beat eggs thoroughly with a whisk in a deep bowl, add lemon juice and beat again. Add some of the hot soup to the bowl, whisking constantly. Return the egg mixture to the soup pot, whisking constantly, and cook over low heat until nicely thickened. Do not let it boil. Garnish with parsley.