Scotch Broth (Lamb and Barley Soup)

Step 1

Heat a large pot over medium-high heat and sear the cubed lamb shoulder in batches for 3-4 minutes per side until browned; set aside.

Step 2

Add the diced onion, carrots, and celery to the pot and sauté for 5-6 minutes until softened.

Step 3

Return the lamb to the pot, add the beef broth and pearl barley, and bring to a simmer.

Step 4

Cover and simmer over low heat for 1 hour, skimming any foam from the surface.

Step 5

Add the sliced leeks and continue simmering, uncovered, for 30 minutes until the lamb is tender and the barley is cooked through.

Step 6

Taste and adjust seasoning with salt and pepper, then ladle into bowls and serve hot.