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Scottish Lamb Soup

Gadget.Cook'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
  Parsley leaves 4 (Fresh)
Directions

Brown lamb in a large skillet in hot oil.
Place in slow cooker.
Add some of the water to the skillet and stir to pick up the browned bits.
Add to meat with remaining water, salt, vegetables, barley, sugar, and mint leaves.
Cover and cook on low about 6 hours.
Season to taste with a little tarragon vinegar.
Serve very hot garnished with parsley.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Servings: 
4

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