Dinner Recipe Scotch Broth

Dinner Recipe Scotch Broth

Ingredients:

• 2 teaspoons olive oil


• 1 medium brown onion, diced


• 2 garlic cloves, thinly sliced


• 3 celery stalks, diced


• 2 small carrots, peeled, diced


• 1 medium swede, peeled, diced


• 3 dried bay leaves


• 1/2 teaspoon whole black peppercorns


• 4 (800g) lamb neck chops, trimmed


• 6 cups chicken stock


• 1/2 cup pearl barley


• 1/2 cup frozen peas


• 2 tablespoons finely chopped fresh flat-leaf parsley leaves

Instructions:

1. Heat oil in a large saucepan over high heat. Add onion, garlic, celery, carrot and swede. Cook, stirring, for 5 minutes or until onion is softened. Add bay leaves, peppercorns, lamb and chicken stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming off fat.


2. Meanwhile, place barley in a bowl. Cover with cold water. Set aside for 1 hour. Drain.


3. Remove pan from heat. Remove lamb. Cool for 5 minutes. Slice lamb, discarding bones. Discard bay leaves and peppercorns. Return lamb to pan over high heat. Add barley. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until barley is tender, adding peas in last 5 minutes. Add parsley and pepper. Stir to combine. Serve.