british

Scotch Broth with Lamb, Pearl Barley, and Root Vegetables

Name: Scotch Broth with Lamb, Pearl Barley, and Root Vegetables
Yield: 1 serving
Cuisine: british
Ingredients: 116 g diced lamb shoulder; 43 g pearl barley (dry); 85 g carrot, diced; 108 g swede, diced; 70 g onion, diced; 8 g rapeseed oil; 464 g lamb stock; 2 g fresh thyme; 2 g salt; 0.77 g black pepper

This simmered dish pairs diced lamb shoulder with pearl barley, lamb stock and carrot, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

32 g Protein

57 g Carbohydrates

33 g Fat

14 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g diced lamb shoulder 296 kcal
43g pearl barley (dry) 152 kcal
85g carrot, diced 35 kcal
108g swede, diced 41 kcal
70g onion, diced 28 kcal
8g rapeseed oil 71 kcal
464g lamb stock 28 kcal
2g fresh thyme 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

rapeseed oil
Heat rapeseed oil in a saucepan over medium heat. Brown the lamb pieces for 4-5 minutes.
onionfresh thyme
Add onion and cook for 3 minutes until softened. Stir in thyme.
pearl barley (dry)carrotswedelamb stock
Add carrots, swede, pearl barley, and stock. Bring to the boil, then reduce to a gentle simmer.
pearl barley (dry)
Simmer for 35-45 minutes, stirring occasionally, until barley is tender and lamb is soft.
saltblack pepper
Season with salt and black pepper. Rest for 5 minutes before serving to thicken slightly.