These days lamb is SO expensive, I can only make the dish around holidays. Like everyone else. I enjoy a variation handed to me from my Nana when I was a child. She was from Nottingham, England. Her last name was HOLT. If anyone knows of HOLT or HOPKINS (HOPKINSON) in the midlands area I would appreciate an email.
From a box of barley, make a barley flour. About 1/3 of the box will do. This will be used to make a rue of the barley flour and equal part wheat flour.
IN a large stock pot. Bring 8 cups of water to rolling boil. Reduce to light boil. Add in small chopped lamb, bones and fats, 1/2 TBLSP salt. 1 teaspoon ground black pepper.
boil until meat falls off bones. Skim top.
clean and dice vegs.
2 FRESH leeks, well chopped (Pay attention to make sure to get all the dirt out.)
remainder of box of barley (7 ounce or so)
2 large potatoes, peeled and diced.
1 rutabaga fine diced
3-4 SWEET onion coarse chop
3 carrots, peeled and diced
1/2 teaspoon brown sugar
If you like it a little firey, add 3 dashes of red pepper (OPTIONAL)
cook at rolling boil
Add rue mixture and if not thick enough, dissolve 3 heaped tablespoons in cold water and slowly add to soup while stirring.
Allow to come to rolling boil *** while stirring constantly. ***
reduce heat to simmer for at least 2 hours.
Serve with a hunk of coarse bread and butter.
If you can, allow to rest overnight to marry flavors.
Me? I can't wait..
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These days lamb is SO expensive, I can only make the dish around holidays. Like everyone else....