Scotch broth

• 2 teaspoons olive oil
• 1 medium brown onion, diced
• 2 garlic cloves, thinly sliced
• 3 celery stalks, diced
• 2 small carrots, peeled, diced
• 1 medium swede, peeled, diced
• 3 dried bay leaves
• 1/2 teaspoon whole black peppercorns
• 4 (800g) lamb neck chops, trimmed
• 6 cups Campbell's Real Stock Chicken
• 1/2 cup pearl barley
• 1/2 cup frozen peas
• 2 tablespoons finely chopped fresh flat-leaf parsley leaves

Energy 1143kJ	Fat saturated 3.00g
Fat Total 8.50g	Carbohydrate sugars g
Carbohydrate Total 24.00g	Dietary Fibre 8.60g
Protein 20.10g	Cholesterol 51.00mg
Sodium 165.00mg

All nutrition values are per serve.

1. Step 1

   Heat oil in a large saucepan over high heat. Add onion, garlic, celery, carrot and swede. Cook, stirring, for 5 minutes or until onion is softened. Add bay leaves, peppercorns, lamb and chicken stock. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour, skimming off fat.

2. Step 2

   Meanwhile, place barley in a bowl. Cover with cold water. Set aside for 1 hour. Drain.

3. Step 3

   Remove pan from heat. Remove lamb. Cool for 5 minutes. Slice lamb, discarding bones. Discard bay leaves and peppercorns. Return lamb to pan over high heat. Add barley. Cover. Bring to the boil. Reduce heat to low. Simmer, covered, for 1 hour or until barley is tender, adding peas in last 5 minutes. Add parsley and pepper. Stir to combine. Serve.