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Lamb and Barley Scotch Broth

This hearty soup is great for lunch on a chilly day.  It's also a perfect way to use left-over lamb. 

Course Soup
Cuisine Scottish
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 120 kcal
Author Kevin Lamoureux

Ingredients

  • 2 ribs celery finely chopped
  • 1 carrot finely chopped
  • 1 onion finely chopped
  • 1 cup lamb leg or shank chopped
  • 2 quarts beef or lamb broth
  • 1 quart water
  • 0.75 cup pot barley
  • 2 potatoes diced
  • 2 tbsp parsley finely chopped
  • 2 bay leaves
  • 0.5 tsp thyme
  • 1 tsp Worcestershire or Tamarind Sauce
  • 0.5 tsp pepper fresh ground
  • 0.5 tsp salt

Instructions

  1. Add all ingredients a 4 quart pot except potatoes

  2. Bring to a boil, then simmer for 30 minutes

  3. Add potatoes, then simmer for an additional 30 minutes

Recipe Notes

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.