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Scotch Broth
Chef
Easy
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This traditional Scottish dish is a perfect dish to serve on a rainy weekend.

PREP IN
10 MIN
COOK IN
105 MIN
SERVE
4
SHARE &COMMENT
Scotch Broth
Chef
Easy
StarStarStarStarStar
SHARE &COMMENT
PREP IN
10 MIN
COOK IN
105 MIN
SERVE
4

Introduction

This traditional Scottish dish is a perfect dish to serve on a rainy weekend.

Ingredients

  • 1 tbsp olive oil
  • 750g lamb chops
  • 1 litre beef stock
  • 100g pearl barley
  • 2 carrots, peeled, diced
  • 2 turnips, peeled, diced
  • 2 ribs celery, diced
  • 1 onion, finely diced
  • Salt & pepper
  • 1 tbsp fresh parsley, chopped

Method

  • 1. Heat the olive oil in a large saucepan. Add the lamb chops and cook for 3 minutes a side or until browned. Pour the stock and 2 litres of water over the chops and bring to the boil. Reduce the heat to low and simmer for 45 minutes, skimming the froth from the top regularly.
  • 2. Add the barley, carrots, turnips, celery and onion and simmer for 45 minutes.
  • 3. Remove the lamb from the soup. Strip off the meat, shredding it roughly and return to the pot without the bones.
  • 4. Season with salt and pepper and sprinkle with parsley before serving.

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