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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
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This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread. Ingredients:
2 shoulder lamb chops |
1/3 cup pearl barley |
1 large carrot, peeled and cubed |
2 leeks, white part only, cut into 1/2-inch pieces |
1 -2 celery rib, thickly sliced |
6 cups water |
salt |
pepper |
1/4 cup parsley, chopped |
Directions:
1. In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
2. Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
3. Ladle into serving dishes and garnish with parsley.
4. Enjoy!
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