Mutton Broth

Name: Mutton Broth
Cuisine: United Kingdom
Ingredients: Salt and freshly ground black pepper; Good handful of chopped parsley; 200 ml olive oil; 300 g diced mixed vegetables (ideally carrots, onions, leeks, turnip and celery); 4 garlic cloves, crushed; 300 g neck of lamb on the bone; 30 g pearl barley, rinsed; Bouquet garni

Preparation info

Difficulty
Easy

Appears in

Today's special

By Anthony Demetre

Published 2008

About

This is definitely one of those soups that benefit from being made the day before. Cooking the lamb on the bone will add even more flavour to the soup and, when I make it at home, I don’t even bother to take the meat off the bone to serve.

Ingredients

200 ml olive oil
300 g diced mixed vegetables (ideally carrots, onions,

Europe
United Kingdom
England
Soup

Method

Ideally the day before, heat the olive oil in a large heavy-based saucepan and lightly sweat the vegetables and garlic in it.

Add the lamb, barley, bouquet garni and 2 litres of cold water, and bring to the boil. Skim, taking care not to remove any vegetables. Season with salt and pepper. C