Scotch Broth Lamb

Name: Scotch Broth Lamb
Cook time: P1H
Total time: P2H
Yield: 8
Cuisine: Fusion
Ingredients: lamb stew meat; water; pearl barley; butter; carrots; turnip; celery stalks; onions; salt and black pepper

Submitted by benjones

YIELD

8 servings

PREP

25 min

COOK

1 hrs

READY

2 hrs

Ingredients

POUNDS LAMB STEW MEAT
or breast of lamb, bone in *

CUPS WATER
cold

CUP PEARL BARLEY

TABLESPOONS BUTTER

EACH CARROTS
peeled and diced

EACH TURNIP
white, peeled and diced *

EACH CELERY STALKS
diced

EACH ONIONS
diced

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.