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Braised Lamb 'Scotch Broth' Style




Source of Recipe


Sainsbury's


List of Ingredients




1kg shoulder lamb, diced into large chunks
1 carrot, chopped
2 sticks celery, chopped
2 small onions, sliced
4 cloves garlic, whole
2 x 300ml cartons organic lamb stock
400ml water
1 bouquet garni
salt and freshly ground black pepper
50g pearl barley
½ x small swede, diced
3 turnips, diced
50g unsalted butter
½ green cabbage, sliced and blanched
flat parsley to garnish


Recipe



Put the lamb into a saucepan of cold water, bring to the boil, skim and then drain well.

Put the blanched meat into a large saucepan, add the carrot, celery, onions, garlic, stock, water and bouquet garni. Bring to the boil, season well and cover, simmer very gently for 1 hour. Add the pearl barley and continue to cook slowly for a further hour.

Add the swede and turnip and cook until just soft.

Heat the butter in a frying pan, add the cabbage and cook for a few minutes, season well.

To serve: Put some cabbage on the plate and top with the lamb and vegetables and some of the cooking liquor. Garnish with chopped parsley.

Serves 4.