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1
In a large pot on medium high heat, add olive oil, onions, celery, carrots, garlic, bay leaves, rosemary and oregano.
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2
Sweat the vegetables on low heat for 5 minutes. Remove the vegetables from the pot and set aside.
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3
In the same pot, sear lamb chops on high heat for about 2 minutes per side. Remove chops and set aside. (Keep warm)
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4
Add the reserved vegetable mixture to the pot, along with pearl onions, zucchini, squash and red wine. Combine and cook on medium-high heat for 7-10 minutes. Add wate and boullion cubes, worchestershire sauce, and mushrooms. Simmer for 5-7 minutes. Add tomatoes, salt and pepper to taste. Cook 2-3 minutes on low heat.
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5
Place the sourdough bread bowl on six plates and ladle in the soup. Tope each serving with 2 lamb chops, bone tips crossing each other for presentation. Garnish with a sprig of rosemary.
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6
Sourdough bread bowls
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7
6 round loaves sourdough bread
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8
1/4 cup olive oil
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9
Preheat oven to 350 degrees. Cut the top third section off of each sourdough roll and hollow out a 2 inch round section to make a bowl.
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10
Brush olive oil on the inside and toast in the oven about 5 minutes until lightly brown.
