Scotch Broth

Serves: 4

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Total Time: 75

Prep Time: 15

Cook Time: 60

• 1 tablespoon(s) vegetable oil
• 250 gram(s) lamb neck fillets, cut into 2cm (¾in) cubes
• 2  parsnips, roughly chopped
• 2  carrots, roughly chopped
• 1  onion, finely chopped
• 1  potato, finely diced
• 3  smoked streaky bacon rashers, finely sliced
• 125 gram(s) pearl barley
• 1 liter(s) (1¾ pints) lamb stock
• 75 gram(s) frozen peas
• 1 small handful parsley, finely chopped

Method

1. Heat oil over high heat in a large casserole. Brown lamb all over - do this in batches if necessary to stop the lamb from sweating rather than browning. Add parsnips, carrots, onion, potato and bacon. Fry for 3- 5min.
2. Add the pearl barley and mix well. Pour in the stock and stir well, scraping any sticky goodness from the bottom of the casserole. Bring to the boil, cover and simmer gently for 40-50min until lamb is tender.
3. Stir in the peas, heat through, then check the seasoning. Transfer to individual bowls, garnish the broth with parsley and serve.

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