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Scottish Lamb Soup

creative.chef's picture
Ingredients
  Lean lamb 1 Pound, cut into 1-inch cubes
  Vegetable oil 2 Tablespoon
  Water 6 Cup (96 tbs)
  Salt 1 1⁄2 Teaspoon
  Carrots 2 , sliced
  Parsnips 3 , sliced
  Leeks 3 , sliced
  Small potatoes 1 Pound, peeled
  Barley 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Dried mint leaves 1 Tablespoon
  Tarragon vinegar To Taste
  Fresh parsley leaves 2 Tablespoon, chopped
Directions

GETTING READY
1) In a non-stick pan, heat oil and brown the lamb.
2) Transfer the meat in a slow cooker.
3) Pour off the excess fat from the pan.

MAKING
4) In the same non-stick pan, pour in ½ cup of water and boil, stirring continuously to scrape the browned bits.
5) Pour the bits over the meat along with the remaining water, vegetables, barley, sugar, and mint.
6) Put the lid on and simmer for 6 hours until vegetables are tender.
7) Season to taste with tarragon and vinegar.

SERVING
8) Serve hot sprinkled with parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Slow Cooked
Dish: 
Soup
Ingredient: 
Lamb
Interest: 
Healthy
Preparation Time: 
25 Minutes
Servings: 
6

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