Lemon Lamb Soup

• 5 large shoulder lamb chops, with bone in
• 12 cups water
• 1 fennel bulb, chopped 1/2 inch pieces
• 5 potatoes, chopped 1/2 inc cubes
• 1 whole lemon
• 1/2 - 3/4 cup fresh curly-leaf parsley, chopped
• 1 -2 tablespoon salt, to taste

1. Add water and salt and bring to boil.
2. Add Lamb to boiling water. 30 minutes(you can debone the meat and cut to cubes first but add bones in water with the meat cubes I prefer to cube the meat after its boiled).
3. Remove the meat and/or bones and the goop on top of boiling water.
4. add the chopped fennel and boil for 5 minutes Med/high heat.
5. add the potatoes and boil for 10 minutes.
6. Re introduce the meat if you have not cubed it first and boil 5 minutes.
7. Add the parsley and boil for 5 minutes.
8. Squeeze the juice of the lemon into the soup watching for the seeds and boil for another 10 minutes.
9. The preparation can happen during the boiling as there are distinct steps.

chops, water, fennel bulb, potatoes, lemon, fresh curlyleaf parsley, salt

Taken from www.food.com/recipe/lemon-lamb-soup-214325 (may not work)