Lamb Broth with Cucumber & Mint Yogurt

Ingredients

• 1  bay leaves 
• 6 servings pepper black
• 1  carrots peeled cut into chunks
• 1  pasta like spaghetti cut into thin strands or "spaghetti" (see note)
• 2  garlic clove 
• 500 g lamb loins 
• 3 sprigs mint leaves 
• 1  onion peeled cut into chunks
• 6 servings yogurt plain (natural)
• 4 tsp sea salt 
• 1 sprig thyme leaves 
• 1  turnip peeled cut into chunks
• 8.5 cups water ()

Equipment

• bowl
• sauce pan
• knife
• sieve

Directions

1. Put all the ingredients into a saucepan over medium heat and bring to a boil. Boil for 3—4 minutes and skim off the froth that forms on the surface, then reduce the heat to low and simmer gently for 1 1/2—2 hours, until the lamb is tender and almost falling off the bone, then remove from the heat.
2. Remove the shank from the stock, then pass the stock through a fine strainer or sieve into a clean saucepan (discard the vegetables) and keep hot. Taste and adjust the seasoning if necessary. Shred the lamb meat from the bone.
3. To serve, divide the shredded lamb meat among 6 soup bowls. Gather the cucumber strips into 6 bundles and add one to each bowl, then pour over the hot stock and add a tablespoon of yogurt. Finish with a few mint sprigs and a grinding of black pepper.
4. Serve immediately.
5. Cucumber "Spaghetti"
6. 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.
7. Reprinted with permission from Le Pain Quotidien Cookbook: Delicious Recipes from Le Pain Quotidien by Alain Coumont. Copyright © Octopus Publishing Group Ltd 2013; text copyright © PQ LicensingSA and Creative CommunicationSCRL 2013; photographs copyright © Creative CommunicationSCRL 201
8. Published by Mitchell Beazley, an imprint of Octopus Publishing Group Ltd.