SCOTCH BROTH

A good broth recipe is a godsend. Change up the meats for chicken, beef or ham.
​
Ingredients:

• 200g lamb neck or shoulder, cut into 1-inch pieces (you can also use leftover cooked lamb)
• 1 litre of lamb/chicken stock
• 1 large onion, chopped
• 1 carrots, diced
• 1 turnips, diced
• ½  cup pearl barley, rinsed
• 1/4 cup dried green split peas, rinsed
• 1 tsp chopped fresh parsley  
• Salt and freshly ground black pepper to taste

Instructions for cooking Scotch Broth:

1. Prepare the Lamb (if using raw): If you’re using raw lamb, place the lamb pieces in a large pot and cover with the water or lamb/chicken stock. Bring to a boil, then reduce heat and simmer gently for about 1 hour, skimming off any foam that rises to the surface. If using leftover cooked lamb, skip this step and add it later.  
2. Add Vegetables and Barley: Add the chopped onion, diced carrots, and diced turnips to the pot. Stir in the rinsed pearl barley and split peas.
3. Simmer: Bring the soup back to a gentle simmer. Cover the pot and cook for another 1 to 1.5 hours, or until the lamb is very tender, the vegetables are cooked through, and the barley and split peas have softened and thickened the broth. Stir occasionally to prevent sticking.
4. Add Cooked Lamb (if applicable): If you’re using leftover cooked lamb, add it to the pot during the last 30 minutes of simmering to heat through. You can shred the lamb if desired.
5. Season and Finish: Once the broth has reached your desired consistency and all the ingredients are cooked, season generously with salt and freshly ground black pepper to taste. Stir in the chopped fresh parsley just before serving.
6. Serve: Ladle the Scotch Broth into bowls and serve hot. It’s a meal in itself!

Make Ahead: Scotch Broth is a great soup to make ahead of time. The flavors will meld together even more overnight. Store it in the refrigerator and reheat gently. It also freezes well.

Anne Maher