Scotch Broth
A hearty Scottish classic with tender lamb, pearl barley, and root vegetables simmered into a deeply satisfying broth. Perfect for cold weather and meal prep.
- Total time
- 75 min
- Servings
- 6
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.5 lbs lamb shoulder, boneless
- ½ cup pearl barley
- 3 medium carrots
- 2 stalks celery
- 1 large onion
- 3 medium potatoes, Yukon Gold
- 1 medium turnip
- 8 cups beef or lamb stock
- 2 leaves bay leaves
- 4 sprigs fresh thyme
- 1 to taste salt and black pepper
Instructions
- 1
Cut lamb into 1-inch chunks, removing excess fat. Pat dry with paper towels.
- 2
Dice carrots, celery, and onion into 1/2-inch pieces. Peel and dice potatoes and turnip.
- 3
Heat olive oil in a large pot over medium-high until shimmering, ~90 seconds.
- 4
Sear lamb in batches without stirring for 2 minutes per side until golden brown. Transfer to a plate.
- 5
Add onion, carrot, and celery to the pot. Cook, stirring, until softened, about 5 minutes.
- 6
Pour in stock, scraping up any browned bits from the bottom. Return lamb to pot.
- 7
Add bay leaves and thyme. Bring to a simmer, then reduce heat to low and cover.
- 8
Simmer for 40 minutes until lamb is nearly tender, then add barley, potato, and turnip.
- 9
Simmer uncovered for 20 minutes until vegetables are tender and barley is soft.
- 10
Remove bay leaves and thyme sprigs. Season generously with salt and black pepper.
- 11
Serve hot in deep bowls. Extra broth can be refrigerated up to 4 days.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven (6–8 quart)
- sharp chef's knife
- cutting board
- wooden spoon
- ladle
- measuring cups and spoons
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