Lamb, Lentil, and Rosemary Soup
| Yield: | 6 Servings |
| Categories: | Lamb, Soups |
| 2 | tb | Olive oil |
| 1 | tb | Butter |
| 3 | cl | Garlic, minced |
| 2 | Onions, chopped | |
| 2 | Carrots, cut into small | |
| Cubes | ||
| 1 | ts | Salt |
| 1 | ts | Pepper |
| 6 | c | Lamb stock |
| 2 | c | Chopped very ripe tomatoes |
| Or canned tomatoes | ||
| 1 | Bay leaf | |
| 1 | Bone from a roast leg of | |
| Lamb | ||
| 1 | c | Cubed cooked lamb |
| Tabasco or other liquid hot | ||
| Pepper sauce |
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