Lamb Broth with Cucumber & Mint Yogurt
A comforting and elegant lamb broth made with tender lamb shank and aromatic vegetables, served with refreshing cucumber 'spaghetti', cooling yogurt and fresh mint. This sophisticated soup combines rich, hearty flavors with light, fresh elements.
Ingredients
- •1 piece lamb shank
- •1 piece carrot
- •1 piece turnip
- •1 piece onion
- •2 cloves garlic
- •1 leaf bay leaf
- •1 sprig thyme
- •8½ cups water
- •4 tsp sea salt
- •1 piece cucumber
- •6 tbsp plain yogurt
- •6 sprigs mint
- •1 pinch black pepper
Cooking Instructions
- 1.
Put all the ingredients into a saucepan over medium heat and bring to a boil. Boil for 3-4 minutes and skim off the froth that forms on the surface, then reduce the heat to low and simmer gently for 1 1/2-2 hours, until the lamb is tender and almost falling off the bone, then remove from the heat.
120 min
- 2.
Remove the shank from the stock, then pass the stock through a fine strainer or sieve into a clean saucepan (discard the vegetables) and keep hot. Taste and adjust the seasoning if necessary. Shred the lamb meat from the bone.
10 min
- 3.
To serve, divide the shredded lamb meat among 6 soup bowls. Gather the cucumber strips into 6 bundles and add one to each bowl, then pour over the hot stock and add a tablespoon of yogurt. Finish with a few mint sprigs and a grinding of black pepper. Serve immediately.
5 min
