Sardinian Lamb Soup

Ingredients

Method

1. Heat half the oil in a large frying pan and add the garlic, celery, shallots and fennel, and sauté over a medium heat for 5 minutes. Transfer to a large saucepan. Add the remaining oil to the frying pan and sauté the lamb for about 5-7 minutes or until browned. You may have to do this in 2 batches. Add to the saucepan, place it over a medium heat and add the stock and bay leaf.
2. Bring to the boil, reduce the heat, and simmer gently (partially covered) for about 30 minutes or until the lamb is tender. Stir in the herbs and season well.
3. Toast the bread until golden, drizzle each slice with a little olive oil and cut it in half.
4. Place 4 heatproof soup bowls on a sturdy roasting tray and divide the lamb, fennel, and half of the cheese between them. Top with the toasted bread, ladle over the broth, and sprinkle with the remaining cheese.
5. Bake in an oven heated to 180°C (gas mark 4) for about 15 minutes. Serve immediately.