Scottish Lamb Soup
|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)|
|Dried mint leaves||1 Tablespoon|
|Tarragon vinegar||To Taste|
|Parsley leaves||4 (Fresh)|
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.