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Lamb Scotch broth
Lamb Scotch broth
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Prep Time:
5 minutes
Cook Time:
130 minutes
Total Time:
135 minutes
Savory lamb broth infused with robust vegetables.
Ingredients:
  • 4 lamb shanks
  • 2 large sprigs fresh thyme
  • 2 carrots, peeled, halved lengthways, sliced
  • 2 swedes, peeled, chopped
  • 2 celery sticks, sliced crossways
  • 1 leek, trimmed, cut into 2cm lengths
  • 80g pearl barley
  • Salt & freshly ground pepper
  • Roughly chopped fresh continental parsley, to serve
  • South Cape poppy & cracked pepper cheese twists, to serve
Instructions:
  • In a large saucepan, add the lamb shanks and thyme. Pour in 6 cups (1.5 litres) of water. Bring to a boil, then lower the heat. Simmer covered on low for 1 hour, occasionally skimming off any scum with a spoon.
  • Combine carrots, swedes, celery, leek, and barley in a saucepan. Simmer covered for 1 hour, adding extra water if necessary.
  • Let the lamb rest for 10 minutes. Discard bones, mix lamb into the soup, season with salt and pepper. Ladle into bowls, sprinkle with parsley, and serve with cheese twists.

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