🫙 From the Spice Rack
scotch broth
1 (1 1/2 pound) boneless lamb shoulder 6 cups water 1/2 cup barley 1 tablespoon salt 1/2 teaspoon pepper 3 carrots, sliced 2 stalks celery, sliced 2 medium onions, cho...
maineasy
Ingredients8 items
Ingredients
- 1(1 1/2 pound) boneless lamb shoulder
- 6cupwater
- 1/2cupbarley
- 1tablespoonsalt
- 1/2teaspoonpepper
- 3carrots, sliced
- 2stalks celery, sliced
- 2medium onions, chopped
Directions
- 1
Scotch Broth 1 (1 1/2 pound) boneless lamb shoulder 6 cups water 1/2 cup barley 1 tablespoon salt 1/2 teaspoon pepper 3 carrots, sliced 2 st
- 2
cut lamb into 3/4-inch cubes
- 3
Heat lamb, water, barley, salt and pepper to boiling in Dutch oven
- 4
reduce heat
- 5
Cover and simmer 1 hour
- 6
Add vegetables to lamb mixture
- 7
Cover and simmer until lamb and vegetables are tender, about 30 minutes
- 8
Skim fat if necessary