Ingredients

• 1 lamb's head or 1 kg (about 2.2 lbs) lamb shoulder, cut into pieces
• 3 potatoes, peeled
• White pepper
• 60 g (about 1/3 cup) medium-grain rice
• Salt
• 4 carrots
• 1 stalk celery, sliced
• 2 onions

Instructions

• Give the meat a good rinse, then nestle it into a large saucepan and cover with fresh, cold water. Season with a pinch of salt and bring to a boil.
• Skim off any foam that rises to the surface, then reduce the heat, cover, and simmer for about 1 hour. Add the white pepper and the vegetables, and continue to cook for another 15 minutes.
• Carefully remove the meat and vegetables from the pot and set them aside to keep warm. Strain the broth through a fine-mesh sieve, then return it to the saucepan. Stir in the rice and, if needed, add a little more water for your desired soup consistency. Simmer for 10 minutes, or until the rice is tender.
• While the rice cooks, prepare the egg and lemon sauce. Gradually whisk the sauce into the soup, stirring constantly over very low heat for about 3 minutes, or until slightly thickened.
• Serve the soup immediately, alongside the warm meat and vegetables.