17
Aug
11

Lamb Soup


I like lamb, it is one of my favorite meats. Whether in a soup or in any other form, if a dish has lamb in it I just have to try it. Whether it’s those superb  Slow Roasted Lamb Chops at Mike’s Bistro or the Lamb Soup at Yummy Grill, SYR and I – hardcore carnivores both – are in total agreement that lamb is in a class of its own, we love it!

Recently, while going over some old papers I found cooking notes by my long departed mother in them the following recipe:

Lamb Soup

Yields 4

Ingredients

  • 5 1/2 ounces lean tender lamb
  • 2 garlic cloves, finely chopped
  • 2 tablespoons soy sauce
  • 5 cups chicken soup
  • 1 tablespoon grated fresh ginger
  • 2 inch piece lemongrass, sliced into very thin rounds
  • 1/4 teaspoon chili paste (I make my own from a recipe I found online, here)
  • 8 cherry tomatoes, quartered
  • 4 scallions, finely sliced
  • 1 3/4 ounces bean sprouts snapped in half
  • 2 tablespoons cilantro leaves
  • 1 tablespoonolive oil.

 Directions
  1. Trim away all the fat from the lamb and slice it thinly. Cut slices into bite sized pieces. Put the meat in a layer on a plate and sprinkle with the garlic and 1 tablespoon soy sauce. Cover it and let marinate for one hour.
  2. In a saucepan bring the chicken stock, ginger, lemongrass, remaining soy sauce and the chili paste. Bring to a boil, reduce the heat, cover and simmer for 15 minutes.
  3. When ready to serve the soup, drop the tomatoes, scallions, bean sprouts and cilantro leaves into the stock.
  4. Heat oil in a skillet, add the lamb and marinade. Strir fry the meat until is no longer red and divide among the 4 bowls.
  5. Add the hot soup to each bowl and serve immediately.
Enjoy, gentle reader, enjoy. I did!
CS

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