How to make
Wash the lamb's head very well and place it in a pot of cold water.
Add the butter, the finely chopped two types of onions, black peppercorns and a little salt according to your taste. Put the pot on a moderate heat and boil until the meat begins to separate from the skull.
Remove the head from the broth and leave it to cool, separate the meat and cut it and place it back into the broth.
Leave the soup to boil over medium heat, chop the mint and parsley and add them to the broth.
Prepare the thickener by beating the yolks with the yoghurt, lemon juice and flour, grate the garlic clove and add it as well.
Temper the soup thickener with the broth from the soup and place everything back into the broth and once it boils, remove it from the heat.
Sprinkle every portion with a pinch of hot paprika and serve the soup hot.
The lamb head soup is very tasty.
