Scotch Broth

1. 1

   Cut lamb into small cubes.

2. 2

   Place in deep pot with barley.

3. 3

   Cover well with cold water.

4. 4

   Bring to a boil.

5. 5

   Skim off the foam, then simmer about 1/2 hour.

6. 6

   Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley.

7. 7

   Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour.

8. 8

   Stir in chopped parsley and heat through.

9. 9

   Serve with hot crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.