Name: Scotch Broth
Ingredients: 1 russet potato, peeled and cut into 1-inch (2.5-cm) pieces; ¾ cup (150 g) pot (not pearled) barley; 1 leek (white and light green parts), halved lengthwise, washed, then sliced crosswise ¼ inch (6 mm) thick; 2 carrots, peeled and cut into 1-inch (2.5-cm) pieces; Salt and freshly ground black pepper; 12 ounces (340 g) boneless lamb stew meat, in 1- to 2-inch (2.5- to 5-cm) pieces; 1 tablespoon olive oil; 2 ribs celery, cut into 1-inch (2.5-cm) pieces; 1 tablespoon chopped fresh parsley

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

If you’re new to using lamb in your home cooking, this would be a fine recipe to start with—a rib-sticking stew with the friendliest winter vegetables, bulked up with nutty whole-grain barley.

Ingredients

12 ounces (340 g) boneless lamb stew meat, in 1- to 2-inch (2.5- to 5-

Method

Morning

Season the lamb with salt and pepper. In a large skillet or sauté pan, heat the oil over high heat. When it shimmers, add the lamb and cook, turning with a thin metal spatula, until the pieces are browned on at least two sides, about 5 minutes total. Transfer to the slow cooker. Pour ½