Lamb with Feta on Bread
Rinse the lamb and pat dry. Place lamb with cold water in a saucepan and add the coarsely chopped soup vegetables. The lamb should be covered with water. Add the bay leaf and parsley and simmer half covered for about 3 hours. Then remove the lamb, let it cool and cut into strips. Let the broth boil down.
Toast the baguette until golden brown on both sides in hot olive oil in a pan. Place in a casserole dish and distribute the lamb on it. Sprinkle the feta and drizzle with a little lamb stock. Apply a few drops of olive oil over the top and season with salt and pepper. Place under the broiler for about 8-10 minutes, watching carefully. Serve.