Scotch Broth Recipe
Ingredients
| Boneless lamb shoulder | 1 1/2 Pound | |
| Water | 6 Cup (16 tbs) | |
| Barley | 1/2 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Pepper | 1/2 Teaspoon | |
| Carrots | 3 , sliced | |
| Celery stalks | 2 , sliced | |
| Onions | 2 Medium, chopped | |
| 1 cup diced rutabaga or turnips | ||
| Snipped parsley | ||
Directions
Trim fat from lamb; cut lamb into 3/4-inch cubes.
Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat.
Cover and simmer 1 hour.
Add vegetables to lamb mixture.
Cover and simmer until lamb and vegetables are tender, about 30 minutes.
Skim fat if necessary.
Sprinkle with parsley.
Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat.
Cover and simmer 1 hour.
Add vegetables to lamb mixture.
Cover and simmer until lamb and vegetables are tender, about 30 minutes.
Skim fat if necessary.
Sprinkle with parsley.
Chef
