Lamb and Barley Scotch Broth
Urquhart Castle and Loch Ness, Scotland
The fabled highlands of Scotland – rugged, misty and cool most of the year. After a day of boating on the loch or exploring medieval castles, there is nothing better to warm your insides than a hearty Scotch broth.
This hearty soup is great for lunch on a chilly day. It's also a perfect way to use leftover lamb.
- 1 cup leftover lamb roast, chopped
- 2 ribs celery, finely chopped
- 1 carrot, finely chopped
- 1 onion, finely chopped
- 2 quarts lamb or beef broth
- 1 quart water
- ¾ cup pot barley
- 1 potatoes diced
- 2 tbsp parsley, finely chopped
- 2 bay leaves
- ½ tsp thyme
- 1 tsp Worcestershire or Tamarind Sauce
- ½ tsp pepper, fresh ground
- ½ tsp salt
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Add all ingredients a 4 quart pot except potatoes
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Bring to a boil, then simmer for 30 minutes
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Add potatoes, then simmer for an additional 30 minutes
If you have lamb bones, use them to make your broth first. Add 3 quarts water instead of the broth, the bones, thyme, bay leaves, pepper, salt and boil for about 1.5 hours. Remove the bones and add the other ingredients following the recipe instructions above.
