This hearty soup is great for lunch on a chilly day. It's also a perfect way to use leftover lamb.
Prep Time 10minutes
Cook Time 1hour
Total Time 1hour10minutes
Author Kevin Lamoureux
1cupleftover lamb roast,chopped
2quartslamb or beef broth
¾ cuppot barley
1potato (medium-sized)peeled and diced
1tspWorcestershire or Tamarind Sauce
Add all ingredients a 4 quart pot except potatoes
Bring to a boil, then simmer for 30 minutes
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.
The World on a Platter - For the best of world food culture. Printed from http://theworldonaplatter.com/lamb-and-barley-scotch-broth/