Ingredients

• 4 lamb racks from above
• 1 quart chicken stock or vegetable stock
• 1 cup diced carrots
• 1 cup diced celery
• 1 cup diced onions
• 1 bay leaf
• Salt and black pepper to taste
• 1 cup cucumber julienned
• 1/2 cup plain yogurt
• 1 tablespoon madras curry powder
• Salt and black pepper to taste

Instructions

1. In a saucepan, saute carrots, celery and onions until soft. Add stock and lamb bones and simmer for 1 hour. Pull bones out and pull all the meat off. Dice up the meat and add back to the soup. Check for seasoning.
2. CUCUMBER SALAD: In a bowl, mix yogurt with curry. Season and add cucumbers. Garnish soup with salad.