Easter Lamb Soup with Marjoram and Lemon

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By Paula Wolfert

Published 2003

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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 around the Mediterranean, is added to very simply cooked food, bringing it to new heights.

Some humble products such as lamb breast have fallen out of favor, supplanted by such glamorous ingredients as foie gras and other luxurious meats. In fact, lamb breast, being cheap, juicy, and flavorf