Lemon Lamb Soup Food

LAMB AND BARLEY SOUP

Steps:

• Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
• Add the onions, leek, celery and carrots to the saucepan and sweat until soft (do not let it brown).
• Return the lamb to the saucepan, along with the remaining ingredients (except the seasoning) and simmer for 1½-2 hours until the lamb is tender.
• Remove and discard the bouquet garni and season to taste. Sprinkle with fresh parsley and serve.

LAMB WITH LEMON GRASS AND GINGER

Steps:

• Combine lemon grass, ginger, soy sauce, orange juice, minced garlic, and pepper. Rub half the mixture over the lamb, and marinate overnight.
• Heat a grill or broiler with the rack 4 to 6 inches from the flame. Wipe off the marinade; grill or broil, turning once, until medium, 4 or 5 minutes per side.
• Serve with the remaining sauce.

LEG O' LAMB WITH LEMON AND ROSEMARY

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Spread butter generously over the lamb, and distribute garlic clove halves over the meat. Sprinkle with rosemary and pepper. Place the lamb on a rack inside a roasting pan.
• Roast the lamb in the preheated oven for 1 hour.
• Mix the lemonade concentrate and dry soup mix together in a bowl, pour over the lamb, and roast an additional 30 minutes. A meat thermometer inserted into the thickest part of the lamb should read 120 degrees F/58 degrees C for medium-rare or 145 degrees F/68 degrees C for medium-well. Allow the roast to stand for about 20 minutes before slicing.

LEMON-ROSEMARY ROAST LEG OF LAMB

Steps:

• Trim the excess fat from the lamb, leaving a 1/4- to 1/2-inch layer of fat. Using a sharp knife, make small slits, about 1/2 inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic.
• Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb. Cover and refrigerate at least 4 hours or overnight.
• Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚ F. Set a rack in a roasting pan and set the lamb fat-side up on the rack. Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan. Roast until the fat on the lamb starts to sizzle, about 20 minutes.
• Reduce the oven temperature to 350˚ F and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ F for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

EASTER LAMB SOUP

Steps:

• Wash the lamb head and neck thoroughly and place in a pot with the onions. Cover with cold water, season with salt, and simmer for about 1 hour, skimming the surface several times.
• Cut the intestines into several pieces and wash thoroughly under running water. If you like, slice them open so you can wash them more easily. In a separate pan, bring some salted water to a boil and add the intestines. Blanch for 2 minutes, then remove with a skimmer and discard the water. Chop the intestines finely. You don't need more than 1 cup of chopped intestines.
• The head and neck are done when the meat falls from the bones. Remove them from the pot. Using a sharp knife, cut open the head and separate the meat from the bones. Remove the meat from the neck and cut all the meat into small pieces. Strain the stock and discard the onions. Let the stock cool and remove the fat. (Up to this point, the preparations can be made a day ahead. You can refrigerate the meat and the stock, making it easier to skim off the fat.)
• To finish the soup, wash the liver well and cut it into small cubes. In a skillet, heat the olive oil and sauté the liver with the scallions and chili pepper, if using. Add the finely chopped meat and intestines, together with 1 cup of the dill, and turn a few times with a wooden spoon. Transfer the mixture to a pot and add the stock plus an equal amount of water, and bring to a boil. Reduce the heat and simmer for 12 to 15 minutes. Taste and add more pepper and salt if needed.
• Beat the eggs in a large bowl with about 2 spoonfuls of water and the juice of 1 lemon. Slowly add cupfuls of the hot soup to the bowl, beating continuously with the whisk. When the egg mixture is very hot, pour it slowly into the pot, stirring well, over very low heat, to prevent curdling. Taste and add more lemon juice if needed. Sprinkle with the rest of the dill, and serve immediately.
• NOTE: Some people add 1/2 to 1 cup short-grain rice to the soup.
• If you hate the taste of boiled lamb, you can make an equally tasty magiritsa with chicken livers and chicken stock. There is even a meatless magiritsa. Sauté the scallions and dill, adding a few chopped leaves of romaine lettuce. Pour in water or stock and simmer for 10 to 15 minutes. Make the egg and lemon mixture as described above and serve.

LAMB SHANK SOUP

Steps:

• Heat 2 tbs evoo in a dutch oven over medium heat.
• Add lamb and sear each side for 1-2 minutes until browned. Remove from pan.
• Add onion, carrot and celery and cook for 3-5 mins until soft. Add a dash more olive oil if it's sticking.
• Add garlic, and fennel and cook a further 3 minutes.
• Stir through harissa paste.
• Add tomatoes and chicken stock. Bring to a simmer.
• Once simmering, add in the pearl barley, and lemon zest.
• Return the lamb shank meat back to the dutch oven.
• Simmer for 1 hour - 1 30 minutes, or until soup is thick. Lamb should be falling off the bone, or easily shredded with a fork.
• To serve, stir through the lemon juice.
• Spoon into bowl, then top with greek yogurt (optional), mint or parsley, extra lemon zest and pomegranate.

INDONESIAN LAMB SOUP

Steps:

• In a pressure cook, boil lamb in 1 ltr water until tender enough
• Stir fry processed ingredients until fragrant. Add lemon grass
• Mix in the cooked ingredients into lamb pot, add the rest of ingredients. Let it cook for a while, stir in coconut milk
• Add chopped cabbage, tomatoes & chilies. Let it cooked through
• Ready to serve with warm steamed rice on the side
• and sprinkles of fried shallots (Indonesians call it bawang goreng)

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
• Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
• Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
• Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

RUSTIC LAMB SOUP FROM FLORENCE (MINESTRA DAGNELLO)

Steps:

• Chop finely the celery, carrot and onion and sauté in 3 tablespoons of olive oil. As soon as the onion begins to change colour, add the lamb and continue to cook. After a few minutes, add the wine and allow to evaporate completely, then add the tomatoes. Continue to cook over a low heat for about one hour, then add the broth.
• Finally add the noodles and cook for a few minutes.
• Serve with freshly ground pepper.

LAMB WITH LEMON & DILL

Steps:

• Toss the lamb in the flour with a little salt and plenty of freshly ground black pepper. Heat the oil in a heavy-based pan, add the onion and fry for 5 mins until softened. Add the lamb and stir well until tinged brown.
• Stir in the stock, 2 tablespoons of the dill and the bay leaf. Bring to the boil, then simmer for 30 mins.
• Add the potatoes and lemon juice and cook for a further 30 mins until the potatoes are tender. Serve in soup plates or individual dishes with a spoonful of crème fraîche and a scattering of lemon zest and dill on each serving. Some crusty bread on the side will be useful for mopping up all the juices.

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.

AVGOLEMONO (EGG AND LEMON SOUP)

Steps:

• In a large saucepan bring stock to a boil over high heat. Taste for seasoning, add salt and pepper as needed, and stir in orzo. Bring to a boil, cover and reduce heat to simmering. Cook until orzo is tender, about 10 minutes. In a bowl whisk egg whites to soft peaks, then beat in yolks. Mixture should be frothy. Stir in lemon juice until just combined. Slowly stream 2 ladlefuls of hot stock over egg mixture, whisking constantly. Slowly whisk egg mixture back into simmering stock, stirring until thickened. Do not let soup boil. Serve immediately, garnished with parsley.;