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Carrots And Leeks Scotch Broth

Western.Chefs's picture
Ingredients
  Cold water 8 Cup (128 tbs)
  Boneless lamb shoulder 1 Pound, trimmed and cut into 3/4 inch cubes
  Leeks 2 Large, washed and sliced to make 2 cups (With Tops)
  Carrots 2 Large, peeled and chopped to make 1 cup
  Yellow turnip 1 Cup (16 tbs), peeled, chopped (Rutabaga)
  Stalk celery 1 , finely chopped t make 1/2 cup
  Dried green split peas 1⁄4 Cup (4 tbs)
  Medium pearl barley 2 Tablespoon
  Salt 3⁄4 Teaspoon (Or To Taste)
  Black pepper 1⁄2 Teaspoon
  Minced parsley 1⁄4 Cup (4 tbs)
Directions

1. ln a 6-quart Dutch oven or stockpot, bring the water, lamb, leeks, carrots, yellow turnip, celery, split peas, barley, salt, and pepper to a boil over moderately high heat. Lower the heat and simmer, covered, for 1 1/2 hours or until the lamb and split peas are tender. Stir in the parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Simmering
Ingredient: 
Lamb
Interest: 
Party, Healthy
Cook Time: 
90 Minutes
Servings: 
6

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