Update my dinner status, I'm making this tonight.
1 chef marked this as Try Soon
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 900 grams Neck of Lamb (mutton was traditionally used and add lots of flavour)
- 115 grams Pot Barley or if you must pearl barley, soaked overnight
- 90 grams Green Split Peas (soaked overnight) or you can use fresh or frozen peas added nea
- 2 tablespoons Vegetable Oil or to be more authentic beef dripping or lard
- 1 large Onion peeled and chopped
- 1 large Leek chopped
- 4 Turnips peeled and chopped
- 1 small Swede peeled and chopped
- 3 Carrots peeled and chopped
- 3 tablespoons Fresh Thyme Leaves strip the leaves from the stalks we only want the leaves
- 2 tablespoons Parsley, chopped
- 1 small Savoy cabbage chopped, this is optional, we also like to use January King
- 2 3/4 liters Water you might need more to let the finished broth down if you think
Preparation
Heat over a medium flame heat the lard or cooking oil and add the chopped onion and leek, once softened not browned add the water and the lamb bring to a boil, and skim off any fat from the top.
After boiling for about 30 minutes add the soaked barley and peas bring back to a boil reduce the heat and simmer for another 30 minutes add the remaining vegetables and thyme leaves and season to taste and cook a further 20 minutes or until the vegetables are tender.
If used, remove the bone, strip off the meat, and return to the pan discard the bone, add the parsley as a garnish before serving.
Serve and Enjoy!
