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Name: Mageretsa and Psito - Lamb And Lemon Soup with Ba
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: Potatoes; Garlic; 1 bn Green onions, finely; 1/2 c Uncooked rice per person; Stephen Ceideburg; 1 bn Fennel, finely chopped; 3 Eggs; 1 Lamb leg; 1 Or more lamb heads; 1 Lamb liver; Oregano; 2 Lemons, juice only; 1 lg Lemon, juice only; olive oil

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INGREDIENTS

Potatoes
Garlic
1 bn Green onions, finely
1/2 c Uncooked rice per person
Stephen Ceideburg
1 bn Fennel, finely chopped
3 Eggs
1 Lamb leg
1 Or more lamb heads
1 Lamb liver
Oregano
2 Lemons, juice only
1 lg Lemon, juice only
olive oil

Servings

INSTRUCTIONS

Into a large stockpot put sufficient cuts of lamb to feed the number of diners. Aliki uses a leg, a liver, one or more lamb heads cut in half and several lambs tongues (the meat is ordered in advance from a Greek butcher in Marrickville). Cover with water and bring to the boil. Skim the stock, then add a bunch of green (spring) onions and a bunch of fennel herb, finely chopped. Cover and simmer gently until the leg of lamb is cooked, 2-3 hours. Drain off the lamb stock and reserve. Finely dice the cooked liver and add it to the lamb stock. Peel the skin from the lambs tongues. In a very large baking dish, put a generous amount of olive oil, oregano, garlic (Aliki does not put in garlic but many do) and the juice of 2 lemons. Turn the lamb leg, tongues and head in this mixture to coat them and put them in the centre of the baking dish. Surround the meat with potatoes (Aliki puts in pumpkin, too) cut in chunks, turn them in the oil and put the dish in a moderate oven until the meats have crisped and the potatoes are cooked -- about one hour. Turn the meat and vegetables midway through cooking. Meanwhile, measure the-amount of liver-enriched stock neces- sary for the number of diners (about one cup per person) and cook in it half a cup of rice (preferably short grain) for every 6 people. Separate 3 eggs and beat the whites until stiff, then add yolks and beat again. Finally, add the juice of a large lemon. Ladle some of the simmering soup into the eggs then add the egg mixture back into the soup, stirring vigorously. Adjust the seasoning and serve the soup. After the soup, serve the roasted meat and potatoes with a simple salad (not too oily because the main dish is rich) of lettuce, cucumber, radishes and tomatoes. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93. Courtesy Mark Herron.

NOTES

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Mageretsa and Psito - Lamb And Lemon Soup with Ba

Potatoes
 Garlic
1 bn Green onions, finely
1/2 c Uncooked rice per person
 Stephen Ceideburg
1 bn Fennel, finely chopped
3 Eggs
1 Lamb leg
1 Or more lamb heads
1 Lamb liver
 Oregano
2 Lemons, juice only
1 lg Lemon, juice only
 olive oil

Into a large stockpot put sufficient cuts of lamb to feed the number of  diners.    Aliki uses a leg, a liver, one or more lamb heads cut in half and several  lambs tongues (the meat is ordered in advance from a Greek butcher in  Marrickville). Cover with water and bring to the boil.    Skim the stock, then add a bunch of green (spring) onions and a bunch of  fennel herb, finely chopped.    Cover and simmer gently until the leg of lamb is cooked, 2-3 hours.    Drain off the lamb stock and reserve.    Finely dice the cooked liver and add it to the lamb stock. Peel the skin  from the lambs tongues.    In a very large baking dish, put a generous amount of olive oil, oregano,  garlic (Aliki does not put in garlic but many do) and the juice of 2  lemons.    Turn the lamb leg, tongues and head in this mixture to coat them and put  them in the centre of the baking dish. Surround the meat with potatoes  (Aliki puts in pumpkin, too) cut in chunks, turn them in the oil and put  the dish in a moderate oven until the meats have crisped and the potatoes  are cooked -- about one hour.    Turn the meat and vegetables midway through cooking.    Meanwhile, measure the-amount of liver-enriched stock neces- sary for the  number of diners (about one cup per person) and cook in it half a cup of  rice (preferably short grain) for every 6 people.    Separate 3 eggs and beat the whites until stiff, then add yolks and beat  again.    Finally, add the juice of a large lemon. Ladle some of the simmering soup  into the eggs then add the egg mixture back into the soup, stirring  vigorously.    Adjust the seasoning and serve the soup.    After the soup, serve the roasted meat and potatoes with a simple salad  (not too oily because the main dish is rich) of lettuce, cucumber, radishes  and tomatoes.    Posted by Stephen Ceideburg    From an article by Meryl Constance in The Sydney Morning Herald, 4/6/93.  Courtesy Mark Herron.

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Nutrition

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Serving Size: 1 Serving (901g)
Recipe Makes: 6 Servings

Calories: 1668
Calories from Fat: 1010 (61%)

Amt Per Serving		% DV

	Total Fat 112.2g	150 %
	Saturated Fat 45.9g	230 %
	Monounsaturated Fat 47g
	Polyunsanturated Fat 9.8g
Cholesterol 913mg		281 %
Sodium 500.2mg		17 %
Potassium 2462.8mg		65 %
Total Carbohydrate 39.2g		12 %
	Dietary Fiber 4.7g	19 %
	Sugars, other 34.4g
Protein 119.9g		171 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1668

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