Scotch lamb broth, also known as lamb broth enriched with vegetables, is a great dinner solution for autumn and winter. It’s simple to prepare and very filling.
Ingredients
- Lamb ribs, 1/2 kg
- Lamb shoulder, 1/2 kg
- Carrot, 1 piece
- Parsnip, 1 piece
- Turnip, 1/4 piece
- White part of leek, 1 piece
- Stalk of celery, 1 piece
- Onion, 2 pieces
- Garlic cloves, 4 pieces
- Pearl barley, 100 g
- Flat-leaf parsley, 1 bunch
- Rapeseed oil, 4 tablespoons
- Vegetable broth, 3 liters
Spices to taste
- Whole allspice, 5 grains
- Whole black peppercorns, 5 grains
- Dried bay leaves, 3 pieces
- Dried thyme, 1 teaspoon
- Fine-grain iodized sea salt, to taste
Preparation
Before preparing the broth, remember to chop the vegetables.
- Rinse the pieces of meat and cut them into chunks.
- In a large pot, heat oil and brown the meat on all sides until golden. Transfer the meat to a bowl, then sauté the onion, garlic, and vegetables in the pot.
- Add the meat back to the pot along with the spices. Pour in the vegetable broth and simmer over low heat for about an hour. Then add the pearl barley and cook for another hour until the meat is tender.
- Serve this aromatic and hearty soup garnished with parsley.
