Prep 20 mins
Cook 6 hrs
This recipe comes from The Gourmet Slow Cooker by Lynn Alley. Scotch Broth is a Scottish tradition that dates bake hundreds of years. This dish has plenty of substance and flavor. Cooking it in the crockpot makes it so easy to have dinner ready in no time. It is suggested that this be served with a Scotch beer or ale and some heavy crusty bread.
- 2 shoulder lamb chops
- 1⁄3 cup pearl barley
- 1 large carrot, peeled and cubed
- 2 leeks, white part only, cut into 1/2-inch pieces
- 1 -2 celery rib, thickly sliced
- 6 cups water
- 1⁄4 cup parsley, chopped
- In the slow cooker, combine the lamb, barley, carrot, leeks, celery and water.
- Cover and cook on low for 5 to 7 hours, until meat is very tender and falling apart; add salt and pepper to taste.
- Ladle into serving dishes and garnish with parsley.
This recipe is delicious but you need to delete the celery and add small turnips instead. Scottish people are not much into celery and certainly not pre 1990. I was born and raised in Scotland and rarely saw celery in the grocery store before that date. Even now its not that popular. I don't understand why Americans feel the need to put celery in everything.
Agreed that celery has NEVER been a feature in scotch broth, but neither has lamb chops come to that. Not very authentic.
I did this to the letter apart from I couldn't get shoulder chops, so I used a pack of stewing lamb on the bone. It may have been shin? Anyway it was pretty good. After 4 hours or so on low in the SC I pulled out the lamb, removed the flesh from the bone (dog had the bones as treats) and put it back in for another 2 hours. This dish is very easy to over season, so be careful not to put any in from the beginning, and taste properly before serving, too much pepper and salt ruins it.