Greek Soup

Wash and trim excess fat, if any, from leg of lamb. Some fat is good, it adds to the flavor of the soup. Salt and pepper the leg. In heavy bottom pot, braise lamb on all sides until browning occurs and you get some nice crunchy bits in pot. This is not to cook the leg and should not take more than a few minutes.

Fill pot with water to 2 inches above the leg of lamb. Cook on medium or medium low at a steady simmer for 2-3 hours. The cooking time will depend on the size of your lamb and whether you just can’t wait any longer. The meat should be done well before the 3 hours. The extra time is to leech out all the last bits of flavor for the broth.

Remove cooked meat from the broth. The meat should be coming off the bone slightly but if it isn’t and it’s still cooked that’s fine. Place lamb on a broiler pan and broil the outside so it becomes crunchy. You may want to salt and pepper it again and you may also skip this step if you prefer a softer meat. I like the crispness.

To the broth add 1 cup to 1 1/2 cups white rice. This depends on how much broth you have and how thick with rice you like your soups, adjust accordingly. You may use instant rice or regular rice, just follow the cooking times and check your results. (Brown rice will take far too long and I don’t think the taste is right for this soup)

When the rice is cooked add the juice of one lemon. You may adjust this amount also if you prefer a more lemony tasting soup.

Now, comes the only hard part of the recipe and it just takes some common sense, or luck, or bravado. Go for bravado! You must temper the beaten egg before adding it to the soup. Basically, you need to bring up the temperature of your egg before you add it to the hot soup or you’ll get scrambled egg soup. Not what we’re looking for.

Pour some hot soup slowly into your beaten egg while you whisk it with a fork or, well, a whisk. Add soup until bowl is warm to the touch. A ladle or two should be enough. Check to see if you have cooked the egg. If it’s still smooth start pouring this warm mixture back into the soup pot while whisking the soup to quickly incorporate the egg mixture. Done! You made it. No scrambled eggs. Phew!

Serve the soup with chunks of the broiled lamb.

The soup usually needs more salt added but we leave that up to the individual eater because some enjoy this really salty others do not.

Depending on the size of your lamb you may have to adjust the egg and lemon component. A small leg of 3-4 lbs. is what this recipe is based on.