Scotch Broth

One of the best things about roasting a large leg of lamb is that, when you are done, you have that big lamb bone to make soup. Scotch Broth is my favorite form of lamb soup. 

Many times I like to substitute barley for rice, but with Scotch Broth, barley is the norm. Lamb, rutabaga, barley and carrots, blend together to make this traditional soup. How do I know it is is traditional? I don’t. I just made that up, but it sounds nice. 

1 meaty bone from a roast leg of lamb

1 large onion, chopped

2 bay leaves

Lots of water, somewhere near 6 quarts

1 small rutabaga, diced

3 large carrots, diced

1 cup of roast lamb, chopped

1/2 tsp. of allspice

1 leak, chopped

1 cup of red lentils

1/2 cup of uncooked barley

1 bowl of chopped cabbage

1 large potato, peeled and diced

1 tsp. white pepper

1 tsp. onion powder

1 tsp. thyme

Cajun seasoning

Sea salt

Preparation

Place the lamb bone in a large soup pot. You may have to break it at the joint to fit in your pot. Add water to cover, enough for a lot of soup. Add the chopped onion. Bring that to a boil and reduce the heat to a simmer. Let that simmer for about twenty minutes. 

Add the rutabaga, carrots, lamb, allspice, and lentils. Let that simmer for about an hour. Add the leek, cabbage, barley and potato. Season it with the onion powder, white pepper, thyme and a little cajun seasoning. Let that simmer for another hour. Taste and adjust the soup for salt, pepper and cajun seasoning. Keep simmering until the soup is nice and thick. Taste and adjust the seasonings one more time and turn the heat off. 

Serving

I like to serve Scotch Broth with a homemade bread that was made with whole wheat, buckwheat honey and brown sugar. Oh, and course, slathered with lots of butter. 

This can be first course followed by reheated roast lamb, mashed potatoes and gravy, assuming you have enough of that leftover. If not, you can follow the soup with seared pork chops and steamed Brussels sprouts. All that can be followed with even more soup. Pick out a nice Greek red to wash everything down