Lamb soup with egg and lemon sauce

Lamb soup with egg and lemon sauce

Lamb soup with egg and lemon sauce

Ingredients:

1 1/2 pound lamb (front leg)
4-5 cups. Carolina rice or nychaki
salt & pepper
2 eggs
2 to 3 lemons

Instructions:

1.  Peel lamb, cut into two or four minutes . skim carefully at intervals .

Two. When cooked, remove to a platter, the divide into portions and add salt and pepper. 3. Strain the broth of the pot and remove the fat from the top.

 

4. Places the water in the pot, add a little more water if necessary, and when it starts to boil, add the rice and mix being careful not to chelate rice. 5. When the rice is ready, beat the eggs well and add the lemon juice.

 

6. Put a few spoonfuls of the pan into the bowl with the avgolemono to bring the temperature of the pot.

7. Pour avgolemono the pot and stir well, having been downloaded from the fire.

We can serve dishes meat into the soup at the table or in tureen and platter separately.

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