Middle Eastern Lamb Soup

[Amani]

Middle Eastern Lamb Soup
Recipe by Ariane Duarte, "Top Chef" Season 5

LAMB
1 American lamb rack

ZUCCHINI MIX
1 small zucchini, diced small
1 small yellow squash, diced small
1 small onion, diced small
1 roasted red pepper, skin removed and diced small
1/4 cup olive oil
salt and pepper

SAUCE
1 T chopped garlic
1 tsp fresh mint
1 tsp fresh thyme
1/4 cup olive oil
salt and pepper

COUSCOUS
1 cup Swanson chicken stock
2 T cumin powder
1/2 cup couscous

LAMB BROTH
1 chopped carrot
2 celery sticks, washed and chopped
1 small onion
4 sprigs of thyme
2 bay leaves
2 T tomato paste
2 cups Swanson beef broth
2 cups Swanson chicken broth

1 cup cherry tomatoes
olive oil
salt and pepper

LAMB
Remove loin.
Very small dice the loin.
Reserve bones to make broth for soup.

ZUCCHINI MIX
1. Sauté all ingredients in olive oil on high heat quickly.
2. Season with salt and pepper.
3. Reserve.
4 small eggplant, diced.

SAUCE
1. Mix all ingredients together.
2. Roast in oven at 400 degrees till nice and brown.
3. Mix once.
4. Reserve.

COUSCOUS
1. Heat chicken stock.
2. Pour over couscous.
3. Cover with plastic wrap and let set for about 15 min.
4. When done add roasted eggplant.
5. Reserve and keep warm.

BROTH
1. Brown the bones you saved in pot.
2. Add all ingredients except the broths and cook for about 2 min on high heat.
3. Add broths.
4. Let simmer for about 1 hour. (it will reduce by a 1/4 )
5. Strain through a fine chinois.

TOMATOES
1. Toss tomatoes in olive oil and salt and pepper.
2. Roast very hot, 450-500 degrees, till they burst open. About 5-8 minutes.

TO PLATE
1. In a bowl place a 1/2 inch ring mold in center and fill with couscous.
2. Around couscous, sprinkle zucchini mixture and raw small diced lamb pieces.
3. Fill bowl with boiling lamb broth. (this will cook the lamb)
4. Finish with cherry tomatoes and a chiffonade of mint.

Serves: 6-10.