How to make
Boil the lamb ribs for an hour and a half with a little salt and black peppercorns.
Strain the broth and cut the meat into individual small ribs. If you are using bigger ones, you can debone them and cut up the meat.
Peel and finely chop the onion. To make it finer, grind it in a blender.
Finely chop the carrots, fresh mint and garlic.
Heat the oil and butter and fry the onions in the mixture first, then gradually add the carrots and then the green garlic.
Finally, add the mint and ribs and fry everything together.
Add the boiling broth, salt and season with black pepper.
Boil the soup for 30 minutes over medium heat under a lid.
Add the rice, that should have been washed from the starch in advance and continue cooking it for another 20 minutes.
Remove the soup from the heat and when the temperature drops slightly, thicken it with the beaten yolks with yoghurt. Temper your thickener in advance, so that it does not lump up.
Serve the warm lamb soup with nice homemade bread!
Enjoy your meal!
