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Add the remaining zest, thyme, and spinach leaves, then top with dollops of goat cheese. Finally, drizzle with truffle oil. Serve it alongside the lamb or your preferred protein.

Use a stick blender to blend the soup until smooth. Preheat the oven grill to high. Place the goat’s cheese halves, cut side up, on a baking tray. Grill for 2–3 minutes or until they start to melt.

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