GREEK RECIPE: Lamb with Egg and Lemon Soup
Place lamb, water, salt and pepper ina pot. Bring to boil, skim foam and reduce to simmer covered for 2 hours or until meat is almost tender. Add carrote, omions, clerey and parsley. Simmer covered for 25 minutes or until meat is tender. Remove meat and vegetables and palce in a covered dish in a warm oven. Strain broth and bring to a boil. Add rice and stir well so that kernal do not stick together. Bring to simmer covered for 25 minutes. Beat eggs in a bowl until fluffy. Slowly add lemon juice while beating. Slowly add one cup of hot soup to the mixture. Slowl pour mixture into soup while stirring. Let stand for 5 minutesto thicken before serving. serve the lamb and vegetables seperately. Serves 6.