Name: Scotch Broth
Ingredients: 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; Salt and freshly ground black pepper; 1 tablespoon olive oil; 2 ribs celery, cut into 1-inch (2.5-cm) pieces; 2 carrots, peeled and cut into 1-inch (2.5-cm) pieces; 12 ounces (340 g) boneless lamb stew meat, in 1- to 2-inch (2.5- to 5-cm) pieces; 1 tablespoon chopped fresh parsley; 1 russet potato, peeled and cut into 1-inch (2.5-cm) pieces

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