Scotch Broth Lamb
Yield
8 servingsPrep
25 minCook
1 hrsReady
2 hrsLow Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | pounds |
lamb stew meat
or breast of lamb, bone in |
*
|
| 8 | cups |
water
cold |
|
| ½ | cup |
pearl barley
|
|
| 2 | tablespoons |
butter
|
|
| 2 | each |
carrots
peeled and diced |
|
| 1 | each |
turnip
white, peeled and diced |
*
|
| 2 | each |
celery stalks
diced |
|
| 1 | each |
onions
diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | kg |
lamb stew meat
or breast of lamb, bone in |
*
|
| 1.9 | l |
water
cold |
|
| 118 | ml |
pearl barley
|
|
| 3E+1 | ml |
butter
|
|
| 2 | each |
carrots
peeled and diced |
|
| 1 | each |
turnip
white, peeled and diced |
*
|
| 2 | each |
celery stalks
diced |
|
| 1 | each |
onions
diced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
- In a large stockpot, cover the lamb with cold water; bring to a boil Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1½ hours, checking regularly. Add more water to adjust for evaporation; skim the surface of the soup as necessary.
- Remove meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup. Continue simmering the soup.
- In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.
