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.
EASTER LAMB SOUP WITH DOLMA
Try something different this Easter with a spectacular seasonal lamb soup. A special occasion soup from Crete, it's served with dolma - stuffed vine leaves
Provided by Marianna Leivaditaki
Categories Dinner, Supper
Time 1h50m
Number Of Ingredients 20
Steps:
- Tip the oil, bay, oregano, onions, garlic and leeks into a large pan over a medium heat and cook gently for 10 mins until the onions and leeks soften and become translucent. Add the lamb along with the bone, and cook for 10 mins more until the lamb has started to colour. Pour in the wine, then add the lettuce. Cook for 5 mins more. Tip in 3 litres cold water, cover and cook for about 1 hr until the lamb is tender.
- Meanwhile, tip the herbs into a bowl with 1 tsp sea salt and the spinach. Rub the salt and herbs into the spinach with your hands for 2 mins until the herbs and spinach have wilted. When the lamb has had 40 mins, add half the herb and spinach mix to the pan and continue cooking for the remaining 20 mins. Remove the bone and discard, then remove the meat using a slotted spoon, transfer to a board and shred using two forks. Return the meat to the pan, remove from the heat and add the rest of the spinach mix.
- To make the dolma filling, spoon a third of the lamb and spinach from the soup into a bowl using a slotted spoon, then mix with the uncooked rice, 3 tbsp of the oil, the lemon juice and some seasoning. Spread the vine leaves out on a board and put a teaspoon of the filling in the centre of each. Roll each one up into a cigar shape, tucking in the ends as you go to enclose the filling. Arrange the dolma in a single layer in a small saucepan and drizzle with the rest of the oil and a ladleful of the soup. Cover and cook for 20 mins over a medium heat. Remove from the heat and set aside.
- Whisk the eggs with the lemon juice and a ladleful of the soup, then tip this back into the pan with the rest of the soup, then stir (off the heat) until the soup is glossy and silky. Put about three dolma in each bowl, ladle over the soup, sprinkle with some chilli flakes, if you like, and serve with lemon wedges on the side for squeezing over.
Nutrition Facts : Calories 435 calories, Fat 30 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 22 grams protein, Sodium 1.7 milligram of sodium
GREEK EASTER LAMB SOUP WITH EGG LEMON SAUCE
Provided by Koula Barydakis
Time 2h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 326 kcal, Carbohydrate 5 g, Protein 27 g, Fat 22 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 136 mg, Sodium 117 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 15 g, ServingSize 1 serving
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- Cut the intestines into 1-foot-long pieces. Attach each piece to the water faucet and run warm water through them until they are very clean, squeezing them between thumb and forefinger, if necessary, to force out any impurities. Make sure to do this thoroughly. Set aside in a bowl and squeeze a little lemon juice over the intestines. Next, wash all the remaining viscera very well under cold water. Chop into small pieces.
- Bring a large pot of salted water to a rolling boil and drop in the intestines. Blanch for 2 to 3 minutes and remove with a slotted spoon. Let cool, then chop into small pieces, about ½-inch long. Do not discard the cooking liquid.
- Heat the olive oil in a large, heavy skillet over medium flame and sauté liver and other viscera until lightly browned. Remove with a slotted spoon. Sauté the lamb bits in the same skillet until lightly browned and remove. In the same skillet, wiping clean and replenishing with oil if necessary, sauté the scallions until wilted.
- Return intestines and sautéed meats to the pot. Bring to a boil. Add the lettuce, scallions, and dill. Bring to a boil, season with salt and pepper, reduce heat, and simmer for about 1 hour. Add the rice and continue simmering until soft.
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