Scotch Broth with Lamb
A hearty Scottish classic with tender lamb, pearl barley, and root vegetables simmered in a deeply flavored broth. Comfort in a bowl, ready in 90 minutes.
- Total time
- 100 min
- Servings
- 6
- Calories
- 385
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Pat lamb dry with paper towels. Season generously with salt and black pepper.
Step 2
Heat olive oil in a large pot over medium-high heat until shimmering, ~2 minutes.
Step 3
Working in batches, sear lamb without stirring for 2 minutes per side until deeply browned. Transfer to a plate.
Step 4
Add diced onion to the pot and cook, stirring often, until softened and translucent, ~5 minutes.
Step 5
Pour in broth and scrape the bottom of the pot with a wooden spoon to release browned bits.
Step 6
Return lamb to the pot with any accumulated juices. Bring to a boil, then reduce heat to low.
Step 7
Add pearl barley, carrots, celery, and potatoes. Stir to combine.
Step 8
Simmer uncovered for 60–70 minutes, stirring occasionally, until lamb is very tender and barley is soft.
Step 9
Taste and adjust seasoning with salt and pepper. The broth should be rich and flavorful.
Step 10
Ladle into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread.
Tools you’ll need
- large pot (6–8 quart capacity)
- chef's knife
- cutting board
- wooden spoon
- ladle
- paper towels
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