Lamb Egg Lemon Soup Recipes

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.

BRAISED LAMB WITH EGG AND LEMON

Steps:

• Position a rack in the middle of the oven and heat to 400 degrees. Season lamb pieces generously with salt and pepper. Put 2 tablespoons olive oil in a large Dutch oven or heavy-bottom soup pot over medium-high heat and brown the lamb lightly on each side. (Do this in batches so as not to crowd the pan.) Remove browned lamb from pan and set aside.
• Lower heat to medium, then add onions and cook until soft, allowing them to brown a bit, about 8 to 10 minutes. Add the garlic, flour, tomato paste and saffron, if using, and stir to coat the onions. Stir in wine and broth, then bring to a simmer. Add the browned lamb pieces, thyme, rosemary and bay leaf.
• Cover pot and place on the middle rack of the oven. Bake for 15 minutes, then lower heat to 350 degrees and cook for an additional hour. The meat should be meltingly tender when pierced with a paring knife or skewer.
• Remove lamb pieces with a slotted spoon. Strain cooking liquid through a fine-mesh sieve, then return lamb pieces and strained liquid to the pot. Taste and adjust seasoning. Cool to room temperature, then cover pot and refrigerate overnight; this makes removing the fat easier and improves the flavor.
• Remove the stew from the fridge and remove congealed fat. Place pot over medium heat and bring to a bare simmer.
• Bring a large pot of generously salted water to a boil. Cook fregola until al dente, about 8 to 9 minutes, drain and put into a large serving bowl. Season with salt and pepper to taste, and drizzle with olive oil. Keep warm.
• Just before serving, whisk egg yolks and lemon juice together until well combined. Gradually whisk in some of the hot stew liquid to temper the eggs. Turn off the heat under the stew. Pour egg mixture back into the stew, stirring carefully with a wooden spoon. The sauce will thicken very slightly. Taste for seasoning. (Sauce may curdle if it gets too hot. If necessary, keep stew warm over a double boiler.)
• Transfer stew to a serving dish. Mix together parsley, celery heart leaves and lemon zest, and sprinkle abundantly over the stew. Garnish with peeled and halved hard-cooked eggs. Serve with fregola and, if desired, vegetables such as spring carrots, turnips, asparagus or peas.

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.

GREEK LAMB STEW WITH EGG AND LEMON SAUCE

Steps:

• In a casserole combine the lamb with enough water to cover, bring to a boil, skimming, and simmer 5 minutes. Drain.
• In a casserole set over moderate heat, heat oil until hot. Add onion, celery and carrot and cook, stirring occasionally, for 5 minutes, or until vegetables are softened. Add stock, water, cheesecloth bag, marjoram, reserved lamb and salt to taste. Bring liquid to a boil and simmer, partially covered, for 1 1/2 hours.
• Transfer lamb to a platter and strain cooking liquid. Return lamb and cooking liquid to casserole, bring liquid to a boil and add artichokes. Simmer, partially covered, 20 to 25 minutes, or until lamb and artichokes are tender.
• In a bowl whisk eggs until thick and light. Whisk in lemon juice and 1 cup of hot stock, a little at a time. Add egg mixture to casserole and simmer over moderately low heat, stirring, until lightly thickened. Do not boil. Before serving stir in fresh dill.

LAMB EGG-LEMON SOUP

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.

LEMONY EGG SOUP

Steps:

• In a large saucepan, bring the chicken stock, water, and rice to a simmer. Cook until the rice is tender, about 20 minutes.
• In a small bowl, beat the eggs until light yellow. Whisk a few tablespoons of the soup into the eggs. Then slowly add the egg mixture to the soup, whisking constantly to prevent the eggs from scrambling. Cook over medium heat, whisking constantly, until the soup reaches 160 degrees F, about 5 minutes. Add in the lemon juice and soy sauce, stir to combine, and serve garnished with the green onions and freshly ground black pepper, if desired.

EGG LEMON SOUP

Steps:

• Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
• Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
• Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.