This traditional Scottish dish is a perfect dish to serve on a rainy weekend.
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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
Instructions
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.
Add the barley, carrots, turnips, celery and onion and simmer for 45 minutes.
Remove the lamb from the soup. Strip off the meat, shredding it roughly and return to the pot without the bones.
Season with salt and pepper and sprinkle with parsley before serving.
