Scotch Broth with Lamb and Pearl Barley

• 1 medium Yellow onion
• 1 medium Leek
• 2 medium Carrot
• 1 small Fresh swede
• 600 g Lamb stew meat
• 120 g Pearled barley
• 2 pieces Bay leaves
• 1.5 liters Beef stock
• 15 g Fresh parsley
• 1 tbsp Olive oil
• 1 tsp Fine sea salt
• ½ tsp Black pepper

1. Trim the onion, leek, carrots and swede, then cut them into small, even dice. Rinse the pearled barley under cold water until the water runs mostly clear. Pick the parsley leaves and finely chop them.
2. Heat the olive oil in a large pot over medium heat. Add the lamb, season with the salt and black pepper, and cook for 6 to 8 minutes, turning, until lightly browned in places. Stir in the onion and leek and cook for 5 minutes until softened.
3. Add the carrots, swede, pearled barley and bay leaves, then pour in the beef stock. Bring to a gentle boil, then reduce to a steady simmer. Cook for 75 to 85 minutes, stirring occasionally, until the lamb is tender and the barley is plump and the broth has thickened.
4. Taste and adjust the seasoning with a little more salt and pepper if needed. Stir in most of the parsley and simmer for 1 minute, then ladle into bowls. Finish with the remaining parsley and serve hot.

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