Easter Lamb Soup with Marjoram and Lemon from The Slow Mediterranean Kitchen: Recipes for the Passio

Name: Easter Lamb Soup with Marjoram and Lemon from The Slow Mediterranean Kitchen: Recipes for the Passio
Ingredients: Salt and freshly ground pepper; 1 cup grated pecorino Romano, Spanish 6 egg yolks manchego, or dry Monterey Jack cheese; 18 slices of narrow Italian bread, toasted; 3 tablespoons fresh lemon juice; 6 egg yolks; 2 pounds breast of lamb in one piece, rinsed well, excess fat removed; 2 quarts hot degreased rich meat stock; 3 tablespoons chopped fresh marjoram

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The combination of egg and lemon beaten into soups, stews, and vegetable dishes provides extraordinary delicate flavor and visual appeal. Usually this ethereal combination, found most everywhere ar...

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Ingredients

Salt and freshly ground pepper
1 cup grated pecorino Romano, Spanish 6 egg yolks manchego, or dry Monterey Jack cheese
18 slices of narrow Italian bread, toasted
3 tablespoons fresh lemon juice
6 egg yolks
2 pounds breast of lamb in one piece, rinsed well, excess fat removed
2 quarts hot degreased rich meat stock
3 tablespoons chopped fresh marjoram