Title: Lamb~ lentil~ & rosemary soup
 Categories: Soups/stews, Lamb
      Yield: 6 Servings
 
      2 tb Olive oil
      1 tb Butter
      3 cl Garlic, minced
      2    Onions, chopped
      2    Carrots, cut into small
           Cubes
      1 ts Salt
      1 ts Pepper
      6 c  Lamb stock
      2 c  Chopped very ripe tomatoes
           Or canned tomatoes
      1    Bay leaf
      1    Bone from a roast leg of
           Lamb
      1 c  Cubed cooked lamb
           Tabasco or other liquid hot
           Pepper sauce
 
       1.  In a large soup pot, heat the olive oil and butter over
  moderately low heat.  Add the garlic, onions, carrots, half the
  rosemary, the thyme, and salt and pepper to taste. Simmer, Add the
  lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the
  roast if you still have it and bring the soup to a boil. Reduce the
  heat and simmer, partially covered, for about 40 to 50 minutes, or
  until the lentils are tender. Taste for seasoning.
  
     2.  To serve, place a small handful of cooked lamb in the bottom
  of each soup bowl and ladle the hot soup over it. Garnish with the
  remaining fresh rosemary. Serve with a bottle of Tabasco on the side.
  
  Serves 4 to 6.
  
  From:  LEFTOVERS by Kathy Gunst, Harper Perennial, New York.
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