Scotch Broth

Yield: 6 servings

Ingredients

• 1 (1 1/2 pound) boneless lamb shoulder
• 6 cups water
• 1/2 cup barley
• 1 tablespoon salt
• 1/2 teaspoon pepper
• 3 carrots, sliced
• 2 stalks celery, sliced
• 2 medium onions, chopped
• 1 cup diced rutabaga or turnip
• Minced parsley

Instructions

1. Trim fat from lamb; cut lamb into 3/4 inch cubes.
2. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer for 1 hour.
3. Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 30 minutes.
4. Skim fat if necessary.
5. Sprinkle with parsley.