Cheap cut recipe for 6 - 8 people, takes only 20 mins; recipe has vegetable oil, lamb neck, onion, carrot, leek, celery, thyme, bay leaf, white cabbage, swede, pearl barley, vegetable stock and parsley.
Sort-of Scotch broth
Course: Cheap cut
Servings
6 - 8
servings
Prep time
15 mins
Ingredients
- Vegetable Oil: 1 tbsp vegetable oil, plus a bit extra
- Onion: 1 onion, chopped
- Vegetable Stock: 2l vegetable stock
- Carrot: 2 carrots, roughly chopped
- Parsley: large handful parsley, chopped
- Bay Leaf: 1 bay leaf
- Thyme: 3 thyme sprigs
- Leek: 1 leek, chopped
- Celery: 2 celery sticks, chopped
- Pearl Barley: 200g pot or pearl barley
- White Cabbage: 1 small white cabbage, roughly shredded
- Swede: 300g/11oz swede, diced the same size as the carrot
- Lamb Neck: 1kg lamb neck fillet, shoulder or other fatty stewing lamb, cut into generous chunks
Directions
- Heat oven to 160C/140C fan/gas 3. Heat the oil in a flameproof casserole dish and brown the lamb - in batches if necessary - then remove to a plate with a slotted spoon. Add a drizzle more oil and tip in the onion, carrots, leek, celery, thyme and bay. Cook for 5 mins until the vegetables start to soften.
- Stir in the cabbage, swede and barley, then return the meat to the pan. Pour over the stock and season with a little salt and lots of pepper. Bring to a simmer, cover with a lid and cook in the oven for 1 1/2 hrs until the meat and barley are tender and the vegetables are just starting to collapse. Scatter with parsley and ladle into bowls.
