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LAMB SOUP

Rub the lamb shoulder with the coarse salt and freshly ground black pepper.  Heat the butter and oil in  an ovenproof casserole or Dutch oven and brown the lamb, turning frequently.  Add 2 of the garlic cloves, 1 of the chopped onions, and the white wine.  Bring to a boil  Reduce heat, cover and simmer for 45 minutes.  Stir in 4 cups of water, the rice, sausages, remaining onion, and garlic, the clove, saffron and bouquet garni.  Season with salt.  Simmer for 20 minutes, covered.  Remove the bouqet garni and discard.  Remove the meat from the broth, cut it and place it on a deep serving platter or bowl.  Pour the rice and cooking liquid over the meat.
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2 lb lamb shoulder, boned and rolled
2 sausages, about 1/2 lb
2/3 cup rice
4 garlic cloves, crushed
2 onions, chopped
pinch of saffron
1 clove
1 bouquet garni
2 tbsp unsalted butter
1 tbsp vegetable oil
3/4 cup dry white wine
coarse salt
freshly ground pepper
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20
mn
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65
mn
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Add more wine during cooking if the wine evaporates too quickly.
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Franche-ComtŽ
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Meat
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Valencay
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