Scotch Broth
Easy
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.
