Prep. Time:25m Cooking Time: 80m Serves:4
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
- Soak the peas and barley for an hour or so
- Rinse under cold water and drain
- In a large pot sweat the onion in a little butter or lard to soften
- Add the meat and cover with water
- Bring to the boil, and skim off the surface deposit
- Add the pre-soaked barley and peas
- Simmer for 40 minutes
- Add the remaining vegetables
- Continue simmering gently until just cooked.
- Remove the lamb bone, leave to cool
- Take meat off the bone and chop it. Then return the lamb to the soup.
- Add parsley just before serving.
- Serve steaming hot and with homemade rolls or bread.
- Serves 4-6 people depending on the appetites.
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