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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is what I grew up on. Ingredients:
2lb / 1 kg lamb or mutton, trimmed of fat |
*i prefer using lamb shanks but it's up to you. |
1 large onion |
1 large leek, rinsed and chopped |
3oz / 75g split peas |
3oz / 75g pearl barley - i always add more barley |
3 carrots, pealed and diced |
1 medium swede(rutabaga), peeled and diced |
water or broth |
Directions:
1. Soak the peas and barley for an hour or so
2. Rinse under cold water and drain
3. In a large pot sweat the onion in a little butter or lard to soften
4. Add the meat and cover with water
5. Bring to the boil, and skim off the surface deposit
6. Add the pre-soaked barley and peas
7. Simmer for 40 minutes
8. Add the remaining vegetables
9. Continue simmering gently until just cooked.
10. Remove the lamb bone, leave to cool
11. Take meat off the bone and chop it. Then return the lamb to the soup.
12. Add parsley just before serving.
13. Serve steaming hot and with homemade rolls or bread.
14. Serves 4-6 people depending on appetites.
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