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Recipe courtesy of Ming Tsai

Show: East Meets West with Ming Tsai

Episode: Dressy Lamb off the Rack

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Total:: 1 hr 35 min
Prep:: 20 min
Cook:: 1 hr 15 min

Yield:: 4 servings

Level:: Easy

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

CUCUMBER SALAD

1 cup cucumber julienned
1/2 cup plain yogurt
1 tablespoon madras curry powder
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: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.

My Private Notes

Name: Lamb Soup with Curried Cucumber Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H15M0.000S
Total time: P0Y0M0DT1H35M0.000S
Yield: 4 servings
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; 1 cup cucumber julienned; 1/2 cup plain yogurt; 1 tablespoon madras curry powder; Salt and black pepper to taste