A hearty Scotch broth is a meal unto itself. Thicker and richer than soup, but not quite a stew, a bowl of this traditional Scottish fare should find its way to your table more than once over the winter!
2 tablespoons extra-virgin olive oil
8 cups of water
750 grams lamb or mutton chopped into large pieces to fit your pot
1 medium yellow onion, peeled and roughly chopped
1 celery stalk, coarsely chopped
2 medium carrots, peeled and coarsely chopped
1 medium leek ― trimmed, sliced and washed
200 grams of finely chopped potato
1/2 teaspoon whole black peppercorns
1 small bunch of fresh parsley, stalks removed and finely chopped
Fresh rosemary and thyme - chopped, to taste
1 medium turnip, peeled and chopped small
1/4 cup pearl barley
1 1/2 cups frozen peas
Heat oil in a large, heavy pot over medium-high heat. Add lamb and onions; cook until one side of the meat is nicely browned. Flip the lamb and reduce the heat, adding celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes.
Add water, leek, and peppercorns and season with salt and bring to a boil; skimming foam as it rises.
Reduce to low heat and simmer, partially covered for approximately 1.5 hours or until the lamb meat is fork-tender.
Remove from heat and remove the lamb. Remove any remaining foam and skim fat from the surface of the stock and strain through a fine sieve. Pour stock into a clean pot
Roughly chop the lamb and set aside.
Add turnip, potato, and barley to the stock and bring to a boil. Reduce heat and simmer, partially covered, until the barley is tender―approximately 20 minutes. Don't over cook. Barley should be just tender, not mushy.
Add lamb, parsley, rosemary, thyme and peas to the thickened broth and simmer until heated all the way through.
Serve with crusty bread.