Lamb and pearl barley broth
A big, comforting Scottish style broth with lamb, barley and root vegetables. A pot lasts for days.
- Time2 hr
- LevelEasy
- Costabout £1.48 a head
Ingredients
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Method
- 1
Heat the oil in a large pot over a medium heat. Brown the lamb for 6 minutes.
6 min - 2
Add the onion, carrot, leek and swede and cook for 5 minutes.
- 3
Rinse the barley and add it with the water, bay and thyme. Season with salt and pepper. Bring to the boil, skim off any scum, then cover.
- 4
Simmer gently for 1 hour 30 minutes, until the lamb is tender and the barley is soft and plump.
90 min - 5
Stir in the peas and cook for 3 minutes.
3 min - 6
Remove the bay leaves. Add parsley and serve in deep bowls.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.