LAMB CHOP SOUP

LAMB CHOP SOUP image

Yield 6 bowls

Number Of Ingredients 20

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1/4 cup olive oil
3/4 cup white onions diced
1 cup celery diced
1 cup carrots diced
3 cloves garlic chopped
2 bay leaves
1 sprig fresh rosemary chopped
3 sprigs fresh oregano
12 lamb chops frenched and seasoned with salt and pepper
6 whole pearl onions
2 cups zucchini diced
2 cups yellow squash diced
3/4 cup red wine
8 cups water
2 small beef boullion cubes
2 tbsp worchestershire sauce
8 baby bella mushrooms quartered
15 cherry tomatoes halved
salt and pepper
Sourdough bread bowls (recipe follows)

Steps:

In a large pot on medium high heat, add olive oil, onions, celery, carrots, garlic, bay leaves, rosemary and oregano. Sweat the vegetables on low heat for 5 minutes. Remove the vegetables from the pot and set aside. In the same pot, sear lamb chops on high heat for about 2 minutes per side. Remove chops and set aside. (Keep warm) Add the reserved vegetable mixture to the pot, along with pearl onions, zucchini, squash and red wine. Combine and cook on medium-high heat for 7-10 minutes. Add wate and boullion cubes, worchestershire sauce, and mushrooms. Simmer for 5-7 minutes. Add tomatoes, salt and pepper to taste. Cook 2-3 minutes on low heat. Place the sourdough bread bowl on six plates and ladle in the soup. Tope each serving with 2 lamb chops, bone tips crossing each other for presentation. Garnish with a sprig of rosemary. Yield 6 servings. Sourdough bread bowls 6 round loaves sourdough bread 1/4 cup olive oil Preheat oven to 350 degrees. Cut the top third section off of each sourdough roll and hollow out a 2 inch round section to make a bowl. Brush olive oil on the inside and toast in the oven about 5 minutes until lightly brown.