Scotch broth is the technical name for this delicious Stew, but broth it is not! This stew is thick and creamy, with just a hint of cinnamon to compliment the tender flavor of lamb. A great dish to serve on St. Patrick’s day! To round out the dish, serve with a tossed salad and whole grain bread.
1 tablespoon olive oil
2 small lamb loin chops, (approximately 1 pound), trim all fat
salt and pepper
1 onion, chopped
2 celery stalks, chopped
3 carrots, peeled and chopped
1 leek (white part only), sliced thinly
2 cloves garlic, minced
6 cups water
1 tablespoon “Better Than Bouillion” beef base
2 bay leaves
1 cinnamon stick
2/3 cup pearl barley
1 teaspoon fresh thyme leaves, chopped
1 teaspoon fresh rosemary, chopped
salt and pepper to taste
1) Heat olive oil in a large soup pot or Dutch oven. Salt and pepper chops, add to pot, and cook over medium heat until brown on both sides, approximately 3 minutes per side. Remove from pot.
2) Add onions, celery, carrots, leeks, and garlic to the pot, saute until tender for 5 to 7 minutes or until onions are translucent.
3) Add water, beef base, bay leaves, cinnamon, barley, seasonings, and lamb chops to pot. Bring to a boil, reduce heat to low, and simmer uncovered for 45 minutes, or until broth thickens. (If stew becomes too thick, add more water.)
4) Remove lamb chops, cinnamon, and bay leaves. Let chops cool then remove meat from bone and cut into small pieces. Return lamb to pot. Season with salt and pepper to taste. Heat through, ladle into bowls, and serve. Makes 6 servings.
This soup is especially good served the next day!
Nutritional Analysis per serving: 173 Calories; 22 percent fat (4 grams); < 1 gram saturated fat; 18 percent protein; 60 percent carbohydrate; 5.6 grams fiber.