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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 8 |
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To dish up in in authentic Scottish style, serve in 2 courses: broth with Bere Scones, then the meat & vegetables. From Dorinda Hafners Taste of Britain. Ingredients:
1 1/2-1 7/8 kg scrag lamb |
175 g pearl barley, pre soaked |
110 g dried split peas, pre soaked |
4 7/8 liters water |
450 g carrots, diced small |
450 g turnips or 450 g swede, cut chunky |
225 g leeks, sliced |
3 medium onions, chopped |
salt & pepper |
Directions:
1. Put lamb, pearl barley, split peas into very large pot with water.
2. Bring to boil on moderate flame.
3. Skim froth from top.
4. Turn flame to low, and simmer for 30 minutes.
5. Add all prepared vegetables,.
6. Cover & continue gently for 1 - 1 1/2 hours until lamb is tender.
7. Meanwhile peel & boil potatoes when cooked, mash with some butter & milk to taste.
8. Spoon into a warmed serving dish - keep warm.
9. To dish up serve BROTH ONLY into soup bowls & serve with Bere Scones.
10. Follow 1st course by lifting meat from pan & placing on serving platter.
11. Surround meat with chunks of vegetables.
12. Spoon some of the broth over the dish.
13. Scatter with remaining chopped parsley.
14. Serve with dish of mashed potatoes.
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