Lamb Chop Chowder Recipe

Directions

In a large bowl, mix lamb chops, onion, celery, parsley, butter, celery and parsley. Cover and let rest for 10 minutes.

Pour mixture into a large bowl. Stir in the yeast, salt, sugar and butter. Add lemon juice, tea bag and lemon zest. Cover and let stand overnight.

Pour mixture into a large bowl. Stir in the yeast mixture and 1 cup lemon juice.

Pour mixture into a small bowl and stir it into the lamb, celery and parsley mixture. Cover and let stand overnight.

Preheat oven to 350 degrees F (175 degrees C).

While the dough is rise, preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

Roll out the dough to 1/2 inch thickness and cut into 1 inch strips. Place the strips on the prepared baking sheet and brush lightly with margarine.

Bake in preheated oven until meat is tender, approximately 45 minutes. Reduce heat to low and continue to bake about 20 minutes.

Remove the bread from the oven. Drain excess grease into a separate large bowl and turn the leftover bread into a very large spoon. Stir occasionally so that the uneven heat does not brown the edges too much. Transfer this mixture into a large bowl and beat with an electric mixer briefly until light and fluffy.

While the bread is beating, gently toss egg noodles into the warm egg noodles. Gradually blend with the soaked egg noodles (this will protect the loaf of bread in the long run). Return the egg noodles to the bowl of beating and stir into the bread mixture.

Beat the remaining 1/2 cup of bread into the egg noodles, gradually mixing in remaining 1/2 cup of bread. Shape the mixture into a rougher dough. Roll the bread into a 6 inch round. Place a piece of foil over the edge of the loaf and pierce the seal with a fork. Let the loaf rest in the refrigerator overnight before slicing.