How to make
Boil the lamb offals (liver-white and black, heart, kidney) in salted water. Strain the broth and cut the offals into small pieces.
In a pot, heat 1/2 cup of olive oil. Fry the chopped onion and the diced carrot. Add the chopped offals and fry them briefly as well. Season with a pinch of black pepper.
Pour the strained broth and when the soup boils, add the rice and pinch of mint. Boil, until its fully cooked.
In a bowl, beat the egg with the yogurt. Pour a ladleful of the hot soup into the mixture and when it has cooled well, return everything back into the pot.
Sprinkle the lamb soup with a pinch of fresh finely chopped mint and a pinch of black pepper.
Enjoy! The white lamb soup is ready.
