Greek Easter Soup | Saveur
This soup was probably invented to use up the offal from the lamb or kid to be roasted for the Easter Sunday feast.
Ingredients
- 4 tbsp. extra-virgin olive oil
- 2 <sup>1</sup>⁄<sub>2</sub> lb. lamb shanks, trimmed of fat
- 2 large yellow onions, peeled and quartered
- 2 medium carrots, peeled and halved
- 2 bunches scallions, finely chopped
- 1 <sup>1</sup>⁄<sub>2</sub> lb. boneless lamb shoulder, minced
- <sup>1</sup>⁄<sub>2</sub> cup long-grain rice
- 3 bunches fresh dill, finely chopped
- 8 cups shredded romaine lettuce
- 4 eggs
- Juice of 4 lemons
- Salt and freshly ground black pepper
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