LEMON LAMB SOUP

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Lemon Lamb Soup image

This is a hearty soup that works every time. It can even be a meal in a soup depending on how you want to serve it. Full of flavours that make your mouth water.

Provided by bggio

Categories     Chowders

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 7

5 large shoulder lamb chops, with bone in
12 cups water
1 fennel bulb, chopped 1/2 inch pieces
5 potatoes, chopped 1/2 inc cubes
1 whole lemon
1/2-3/4 cup fresh curly-leaf parsley, chopped
1 -2 tablespoon salt, to taste

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.

Nutrition Facts : Calories 92.5, Fat 0.2, Sodium 723.9, Carbohydrate 21.7, Fiber 3.7, Sugar 0.9, Protein 2.7

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