Lemon Lamb Soup

Ingredients

• 5 large shoulder lamb chops, with bone in
• 12 cups water
• 1 fennel bulb, chopped 1/2 inch pieces
• 5 potatoes, chopped 1/2 inc cubes
• 1 whole lemon
• 1/2-3/4 cup fresh curly-leaf parsley, chopped
• 1-2 tablespoon salt, to taste

Directions

1. 1

   Add water and salt and bring to boil.

2. 2

   Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).

3. 3

   Remove the meat and/or bones and the goop on top of boiling water.

4. 4

   add the chopped fennel and boil for 5 minutes Med/high heat.

5. 5

   add the potatoes and boil for 10 minutes.

6. 6

   Re introduce the meat if you have not cubed it first and boil 5 minutes.

7. 7

   Add the parsley and boil for 5 minutes.

8. 8

   Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.

9. 9

   The preparation can happen during the boiling as there are distinct steps.