Scotch brothby Robert Bastin |
| Preperation time: 15 mins Cooking time: 2 hours Serves: 6 |
| Recipe Ingredients |
| 1kg lean neck of lamb, cut into large
chunks; 3 pints water; 1 large onion, chopped; 50g pearl barley; bouquet garni (or a pinch of dried mixed herbs); 1 large carrot, chopped; 1 turnip, chopped; 3 leeks, chopped; 1 small white cabbage, shredded; freshly chopped parsley to garnish. |
| Recipe Method |
| Place the lamb in a large pot along with the
water. Gently bring to the boil. Use a spoon to skim off any
scum. Add the onion, pearl barley and bouquet garni or dried herbs. Bring back to the boil, partially cover and simmer for 1 hour. Add the remaining vegetables and season well. Continue to simmer for 35 minutes until the vegetables are tender. Sprinkle over the parsley to serve. |
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