Lamb Broth
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 kg lamb leg chops 2-1/2 L water 3 medium leeks, washed and cut in 5 mm slices
3 carrots, peeled and cut in 2 cm pieces 2 onions, cut in 1 cm cubes 1 cup pearl barley, well rinsed
2 cloves garlic, crushed ground pepper 1/4 cup chopped parsley
parsley sprigs, for garnish



1 Remove fat and sinew from meat, cut into 1 cm cubes. Place meat in a deep heavy based pan. Add the water, vegetables and barley, bring to the boil. Reduce heat, cover and cook slowly for 1 hour. Remove scum as it rises to the surface.
2 Add garlic and pepper, stir in parsley, simmer gently with lid off for another hour.
3 Serve in warm soup bowls, garnished with parsley sprigs.

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