Ingredients
- 4 lamb racks from above
- 1 quart chicken stock or vegetable stock
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced onions
- 1 bay leaf
- Salt and black pepper to taste
Directions
In a saucepan, saute carrots, celery and onions until soft. Add stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off. Dice up the meat and add back to the soup. Check for seasoning.
- CUCUMBER SALAD
- 1 cup cucumber julienned
- 1/2 cup plain yogurt
- 1 tablespoon madras curry powder
- Salt and black pepper to taste
In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.
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