Recipe: Marocan lamb soup a la Clonlin.

Cooking Lamb dishes on which some meat stays on the bone can have its benefits. Its so easy to make a lamb fond and make out of that a soup.
I have seen so many different approaches on the web, so finally i came up with my own, since most of the recipes i found looked rather complicated to me.

So here it is, the Marocan lamb soup a la Clonlin:
Take the bone of a lamb shank/leg or in my case fillet,make sure a bit of meat is left on the bone, and cook that with about 1 liter of water for several hours on low head, but bubbling.

After cook some potatoes, i took 4 separate in a pot until they are soft.Remove now the bones from the lamb soup, add a bit pepper, salt, potatoes, bit of cream and start the blender.

You should get a nice creamy soup, great tasting the lamb.For a extra sensation add a drop of Sherry. (for a none alcohol free version)

Enjoy