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   This is another great meal you can throw together in a pot early in the day, walk away and come home to a finished dinner.  Like many of the recipes I have collected, this one came from a casual conversation with a customer at the Proctor Farmers' Market.  It sounded so good, I went home and winged it, then made it a few more times to be sure, and, voila!  If you want more meat, add an arm or sirloin steak or even a shank.  Be sure to include soup bones, though.  They add an exquisitely rich flavor and contribute a lot of nutrition. 





Greek Style Lamb/Goat Soup with White Beans


3 pounds of meaty Lamb or Goat bones

6 cups of water

1/2 cup of lemon juice

1 cup dried beans (any white bean or your favorite other bean, soaked overnight)

1 large onion, sliced into 1” pieces however you wish

3 or 4 carrots, sliced into medallions

Much garlic, coarsely chopped (we like enough garlic to stun an elephant)

1 teaspoon (or more) each of Marjoram, Dill, Cumin, Coriander Seed (ground)

2 teaspoons Oregano

5 Bay Leaves

Salt and pepper to taste


Bring the water to a boil.

Add all ingredients and bring up to a simmer.

Allow to cook covered at a low simmer for at least 3 hours. All day in a crock pot is good too.

Pick any meat that hasn’t fallen off the bones by the end of the cooking period.

Best served with yeasty dinner rolls or bread with butter.

*Tip - if you want a thicker, more stew-like consistancy, cook uncovered for the last hour or two.