Lamb Broth with Cucumber & Mint Yogurt

Name: Lamb Broth with Cucumber & Mint Yogurt
Yield: Serves 6
Ingredients: 1 lamb shank, about 1lb (500g); 1 carrot, peeled and cut into chunks; 1 turnip, peeled and cut into chunks; 1 onion, peeled and cut into chunks; 2 garlic cloves; 1 bay leaf; 1 sprig of thyme; 8 1/2 cups (3 1/2 pints/2 liters) water; 4 tsp sea salt; 1 cucumber, cut into thin strands or "spaghetti" (see note); plain (natural) yogurt; a few sprigs of mint; black pepper

By Alain Coumont

July 9, 2013

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Lamb Broth with Cucumber & Mint YogurtJean-Pierre Gabriel

Cooked gently over a low heat, lamb shank becomes meltingly tender—perfect for an elegant, restorative broth.

Cucumber "Spaghetti"

For an extra decorative effect, serve this soup topped with "spaghetti": use the comb blade on a mandolin or cut the cucumber into ribbons and then slice them into thin strips using a very sharp knife.

Recipe notes

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