Lamb Scotch broth

Posted by adm On November - 6 - 2011

How to cook Lamb Scotch broth


  • 4 lamb shanks
  • 2 large sprigs fresh thyme
  • 2 carrots, raw, halved longwise, sliced
  • 2 swedes, raw, sliced
  • 2 celery sticks, sliced crosswise
  • 1 scallion, cut, delve 2cm lengths
  • 1/3 cup (80g) pearl barleycorn
  • Saltiness & freshly ground peppercorn
  • Roughly chopped fresh continental parsley, to service
  • South Cape poppy & cracked pepper cheese twists, to dish

How to:

  • Place the lamb shanks and thyme in a large saucepan. Cover with 6 cups (1.5 litres) of h2o. Bring to the boil and reduce the heat to low. Cover and simmer over a very low heat for 1 hr, skimming occasionally with a spoon to remove any trash.

  • Add carrots, swedes, celery, leek and barley to the saucepan. Cover and simmer for 1 hr. Add a little more water if requisite.

  • Remove the lamb. Set aside for 10 minutes to cool slimly. Remove the meat from the castanets. Stir the meat through the soup and season with salt and peppercorn. Divide between serving bowls. Top with the parsley and serve with cheese twists.

  • South Cape cheese twists: Layers of pastry and cheese make up these crisp twisty treats. They are delicious as a snack on their own but are ideal served with soups, dips and salsas or as part of an antipasto record. Try them in a salad instead of croutons. Simply break them into pieces and toss through salad combinations. South Cape cheese twists are sold in three varieties: poppy and cracked peppercorn, parmesan and garlic, and hellenic cheddar.

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