Scotch Broth with Lamb

Ingredients

• 1.5 lb lamb shoulder, boneless, cut into 1-inch chunks
• ½ cup pearl barley
• 1 large onion, diced
• 2 medium carrots, sliced into 1/4-inch rounds
• 2 stalks celery, sliced 1/4-inch thick
• 2 medium potatoes, diced into 1/2-inch cubes
• 8 cups chicken or vegetable broth
• 1 as needed salt and black pepper to taste
• 2 tbsp fresh parsley, chopped (optional garnish)

Instructions

1. 1

   Pat lamb dry with paper towels. Season generously with salt and black pepper.

2. 2

   Heat olive oil in a large pot over medium-high heat until shimmering, ~2 minutes.

3. 3

   Working in batches, sear lamb without stirring for 2 minutes per side until deeply browned. Transfer to a plate.

4. 4

   Add diced onion to the pot and cook, stirring often, until softened and translucent, ~5 minutes.

5. 5

   Pour in broth and scrape the bottom of the pot with a wooden spoon to release browned bits.

6. 6

   Return lamb to the pot with any accumulated juices. Bring to a boil, then reduce heat to low.

7. 7

   Add pearl barley, carrots, celery, and potatoes. Stir to combine.

8. 8

   Simmer uncovered for 60–70 minutes, stirring occasionally, until lamb is very tender and barley is soft.

9. 9

   Taste and adjust seasoning with salt and pepper. The broth should be rich and flavorful.

10. 10

    Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.

Tools you’ll need

• large pot (6–8 quart capacity)
• chef's knife
• cutting board
• wooden spoon
• ladle
• paper towels

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