Lamb and Barley Soup (a.k.a. Scotch Broth)

¾# well trimmed lamb

⅓ big purple shallot - minced

½t fresh ground black pepper

½t rosemary seasoning *

1-2T butter

1c chopped celery

1c chopped carrot

½c long-cooking pearl barley - rinsed

1-2T vegetable Better Than Bullion

fresh cold water

2 giant garlic cloves - chopped

rest of the shallot - sliced

If I were ever told I could only make one type of soup for the rest of my life - this would be the one!  After trimming the fat, cut the lamb into small pieces and combine with the remaining ingredients in a 3 quart pot.  Heat on medium-high heat until the water in the meat evaporates, and the lamb begins to brown.  Add a little water, stir and repeat the browning and deglazing several times to build flavor.  Add the next group of ingredients with about 3 cups of water.  Cover and simmer for half an hour, then add the garlic and shallot, adding more water if needed.  Re-cover and simmer another half hour.

You can serve this as soon as the vegetables and barley are cooked, but I'd recommend chilling then reheating it several hours or a day later.  The flavors build nicely by doing this, making it a great, hearty soup to cook the day before.  The barley provides enough good carbs, but if you are a bread person, some warm, buttered potato rolls would go great with a big steamy bowl of this.😊. . . Lin