Lemon Lamb Soup Recipes

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.

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.

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.

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.