Austerity Soup or Mint & Lamb Consommé
Preheat oven to 200°C
1 lb lamb bones
1 small onion, quartered
1 medium stick of celery
1 sprig of thyme, basil or parsley, chopped
1 bunch of mint, finely chopped
Salt & freshly ground black pepper
Fresh mint leaves
Roast the lamb bones for about one hour. Put them in a large soup pot and add the remaining ingredients. Bring to the boil, reduce the heat and simmer for about one hour. Cool and strain. Chill well.
Garnish with mint and orange slices and serve with crusty bread.