450 g (1 lb) scrag end of lamb
1 litre (1 3/4 pt) water
salt and freshly ground pepper
bay leaf
30 - 45 g (2 - 3 tbsp) pearl barley
30 g (2 tbsp) dried peas, soaked
2 carrots, scraped
1 large onion
1 small turnip, peeled
3 leeks, washed
7 g (1 tbsp) chopped parsley
1 litre (1 3/4 pt) water
salt and freshly ground pepper
bay leaf
30 - 45 g (2 - 3 tbsp) pearl barley
30 g (2 tbsp) dried peas, soaked
2 carrots, scraped
1 large onion
1 small turnip, peeled
3 leeks, washed
7 g (1 tbsp) chopped parsley
method
1. Put the trimmed meat in a large saucepan with the water, 5 g (1 tsp) salt, pepper and bay leaf.
2. Add the pearl barley and peas.
3. Bring to the boil and simmer for 1 hour.
4. Remove the meat and cut into small pieces.
5. Cut the carrots into dice, the onions into small dice and the turnip into slices and then small dice.
6. Cut a cross down the leeks and wash thoroughly, then slice.
7. Skim away any fat that has risen to the surface of the broth.
8. Add the carrots, onions and turnips and bring back to the boil and skim.
9. Simmer for a further 15 - 20 minutes. Then add the leeks and cook for a further 10 minutes with the meat.
10. Skim any fat from the surface with kitchen paper.
11. Toss in the chopped parsley, and serve with slices of wholemeal bread.
2. Add the pearl barley and peas.
3. Bring to the boil and simmer for 1 hour.
4. Remove the meat and cut into small pieces.
5. Cut the carrots into dice, the onions into small dice and the turnip into slices and then small dice.
6. Cut a cross down the leeks and wash thoroughly, then slice.
7. Skim away any fat that has risen to the surface of the broth.
8. Add the carrots, onions and turnips and bring back to the boil and skim.
9. Simmer for a further 15 - 20 minutes. Then add the leeks and cook for a further 10 minutes with the meat.
10. Skim any fat from the surface with kitchen paper.
11. Toss in the chopped parsley, and serve with slices of wholemeal bread.
serving amount
serves 4 - 6
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