Lamb is my absolute favourite meat. It is almost by definition grass-fed and free range, it is pretty fat and it makes a geat soup.
Ingredients
500gr lamb chops
1 onion , 2 garlic clove
Rosemary and 2 bay leaves
plenty of fresh onions
500gr of lettuce or any other leafy green
peels from 1 lemon
1lt water or chicken broth
salt, pepper
butter
For the creamy sauce
2 eggs
Juice from 1 lemon
Salt, pepper
Some dill
Preparation
In a a deep pan, saute the lamb chops in some butter until the have a nice colour. Remove from the pan.
In the same pan saute the finely chopped onion and garlic for a few minutes. Mix in the lamb and add salt, pepper, rosemary and the bay leaves.
Pour the water (or broth) into the pan until it cover 2/3 of the meat. Simmer for around an hour until the meat is soft and melts off the bones.
Add the lettuce and let it cook for max 5-10 minutes. No need to over boil them.
5 minutes before it is done take the eggs and whisk them in a bowl. Add the lemon juice and dill.
Now take a dipper and take some of the boiling water and slowly pour into the egg mix while whisking. Repeat 3 times. Intention is to cook the eggs but don’t make an omelet. Take the mix and pour back into the soup. Give it a few seconds to combine while moving around the pot and remove from the heat.
Serve with some olive oil and some feta on the side!
Enjoy!!
Tips
When adding the lettuce remember that this will release water, so it would be good at this point that there is not so much water. Of-course this depends on what type of consistency you want to achieve.