Scotch Broth
A hearty Scottish classic with tender lamb, pearl barley, and root vegetables simmered into a deeply satisfying broth. Perfect for cold weather and meal prep.
- Total time
- 75 min
- Servings
- 6
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut lamb into 1-inch chunks, removing excess fat. Pat dry with paper towels.
Step 2
Dice carrots, celery, and onion into 1/2-inch pieces. Peel and dice potatoes and turnip.
Step 3
Heat olive oil in a large pot over medium-high until shimmering, ~90 seconds.
Step 4
Sear lamb in batches without stirring for 2 minutes per side until golden brown. Transfer to a plate.
Step 5
Add onion, carrot, and celery to the pot. Cook, stirring, until softened, about 5 minutes.
Step 6
Pour in stock, scraping up any browned bits from the bottom. Return lamb to pot.
Step 7
Add bay leaves and thyme. Bring to a simmer, then reduce heat to low and cover.
Step 8
Simmer for 40 minutes until lamb is nearly tender, then add barley, potato, and turnip.
Step 9
Simmer uncovered for 20 minutes until vegetables are tender and barley is soft.
Step 10
Remove bay leaves and thyme sprigs. Season generously with salt and black pepper.
Step 11
Serve hot in deep bowls. Extra broth can be refrigerated up to 4 days.
Tools you’ll need
- large heavy-bottomed pot or Dutch oven (6–8 quart)
- sharp chef's knife
- cutting board
- wooden spoon
- ladle
- measuring cups and spoons
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