• Ingredients: 31
  • Serves: 11

Lamb, spinach, and couscous soup with olive oil, lamb necks, large onion, chopped coarse, large garlic cloves, minced, quarts water, beef broth, dry red wine, parsley sprigs, sliced carrot, dried mint, crumbled, crumbled dried rosemary, spinach, coarse stems discarded and the leaves washed well and chopped coarse, couscous.

Ingredients

  • 2 tbsps. olive oil
  • 2 1/2 lb. lamb necks
  • 1 large onion, chopped coarse
  • 2 large garlic cloves, minced
  • 4 quarts water
  • 2 cups beef broth
  • 1/2 cup dry red wine
  • 2 parsley sprigs
  • 1 1/2 cups sliced carrot
  • 1/2 tsp. dried mint, crumbled
  • 1/2 tsp. crumbled dried rosemary
  • 1 lb. spinach, coarse stems discarded and the leaves washed well and chopped coarse
  • 1/2 cup couscous

For the dressing

  • 8 cups packed escarole, rinsed, spun dry, and torn into pcs.
  • 6 cups packed fresh spinach leaves, washed well, spun dry, and torn into pcs.
  • 1 cup finely chopped red onion

For the confit:

Final Enrichment:

  • 2 tbsps. good-quality port
  • 2 tbsps. unsalted butter

Serving

  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly

Directions

  1. Step 1 In a heavy kettle heat the oil over moderately high heat until it is hot but not smoking and in it brown the lamb necks.

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  2. Step 2 Add the onion and the garlic and cook the mixture, stirring, for 10 minutes, or until the onion is golden.

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  3. Step 3 Add the water, the broth, the wine, the parsley, and the carrot, bring the liquid to a boil, skimming the froth, and simmer the mixture, uncovered, for 2 hours.

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  4. Step 4 Transfer the lamb necks with tongs to a cutting board, discard the fat and bones, and chop the meat coarse.

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  5. Step 5 Add the meat to the kettle with the mint, the rosemary, and the spinach, bring the liquid to a boil, and add the couscous.

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  6. Step 6 Boil the soup, stirring, for 5 minutes, or until the couscous is tender, and season it with salt and pepper.

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Nutrition information

Calories 655 Carbohydrates 21 g (7%)
Fat 46 g (70%) Protein 38 g (75%)
Saturated Fat 18 g (91%) Sodium 382 mg (16%)
Polyunsaturated Fat 4 g Fiber 4 g (15%)
Monounsaturated Fat 20 g Cholesterol 136 mg (45%)