Lamb and Barley Soup (Scotch Broth)

Those of you who follow my blog have probably noticed I put in a recipe for Scotch Broth every so often. It's one of my favorite soups ever. While all the recipes are similar, there are probably a few little variations each time. So, for those of you, like me, who love lamb - and soup - here it is again.

5# boneless leg of lamb
any seasonings you love
I used Arizona Smoked Garlic Chipotle and Roasted Garlic and Herb seasoning.

Cut off some of the extra fat. Generously season the exterior of the roast. Cook in a preheated 400° oven for 45-60 minutes. At this point, I only wanted to make soup and some really good lamb broth. I chilled the roast and the drippings overnight. I cut 8-10oz. of meat off the edges of the roast for the soup. (I ziplock bagged and froze the rest for another time, when I'll add it to a roasting pan full of partially cooked vegetables for a dinner of lamb and roasted vegetables.)

8-10oz. lamb

3 big carrots

1 med. onion

4oz. sliced mushrooms

1/3 of a bunch of chopped celery

salt and pepper

Remove the fat from the top of the broth. Put the fat and 4T butter in a different pot. Strain the broth and set it aside. Sauté the sliced-chopped vegetables in the fat and butter for 10-15 minutes. Add the chopped lamb, 2/3c long-cooking pearl barley, the lamb broth and 4-6c cold fresh water.

Simmer on low-medium heat for 45-60 minutes. Check the flavor of the broth. At this point, I added 2t Better Than Bouillon beef flavor and a little more pepper.

Serve now or chill and reheat for later in the day. This soup tastes wonderful reheated! Serve with a fresh green salad and some crusty garlic bread. . .Lin