This was good and it made such a sexy broth. I’m not a huge fan of dill, so I probably won’t make this again, but totally edible.
2 lamb heads
1 bunch dill, washed and finely chopped
20 egg yolks
2 tablespoons chicken base
1 cup lemon juice
1/2 cup basmati rice
to taste salt and pepper
Check off the steps as you go along!
In a deep pan, cover lamb heads in water
Dilute the chicken base with a bit of hot water and add into the lamb heads.
Bring the pan to the boil. Simmer for about 2 hours or until heads are cooked.
When heads are cooked, remove them from broth and let cool.
Meanwhile add the rice into the lamb jus until cooked (about 12 minutes)
Turn off heat
In a stainless steel bowl add the yolks then the lemon juice. Whisk well.
Add 2 cups of the hot lamb jus into the yolk mixture and whisk.
Pour mixture back into the hot soup pot
Remove any signs of meat from the heads and add to soup.
Add finely chopped dill to soup
Season with salt and pepper to your taste
The soup should be creamy and on the lemony side.