Lemon Lamb Soup

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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

Recipe

• 1 add water and salt and bring to boil.
• 2 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).
• 3 remove the meat and/or bones and the goop on top of boiling water.
• 4 add the chopped fennel and boil for 5 minutes med/high heat.
• 5 add the potatoes and boil for 10 minutes.
• 6 re introduce the meat if you have not cubed it first and boil 5 minutes.
• 7 add the parsley and boil for 5 minutes.
• 8 squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
• 9 the preparation can happen during the boiling as there are distinct steps.