Gerry Lamb’s Soup

Instructions

1. 1

   Place meat in soup pot, cover with water, bring to a boil, skimming off froth as it rises. Add onion, bay leaves, salt and pepper, and barley. Bring to boil, reduce heat, cover and simmer for 1 hour. Add onion, carrots, celery, potatoes, and caraway. Simmer another hour. Serve with crusty bread and a fine chilled Rose wine like Rosella. Lamb Stew With Greek Egg-Lemon Sauce Because lamb is such a rich meat, the acidity of the spinach in this dish adds an excellent counterbalance. 3 lbs. lean lamb, cut in cubes 2 large onions, chopped 5 cloves garlic, minced large bunch fresh spinach 1/4 cup long grain rice 1 cup white wine

2. 2

   1 cup water 3 tbsp. olive oil 3 tbsp. dillweed salt and fresh ground pepper to taste Trim fat from meat. Heat oil and sear meat until browned. Add onions and garlic. Saute until tender. Stir in water, wine, dillweed, salt and pepper. Bring to boil. Simmer, partly covered, for 2 hours, or until meat is tender. Wash spinach and pat dry with paper towels. Remove stalks. Add spinach and rice to stew. Stir gently occasionally. Cook for 20 minutes, or until rice is cooked and liquid is reduced. Reduce heat, but keep stew hot.