John Myers
Scottish Lamb Pot
The perfect scottish lamb pot recipe with a picture and simple step-by-step instructions.
- 3 tsp Sugar
- 4,5 Pc. Carrots
- Pepper White
- Peppermint leaves
- Tarragon
- Parsley
- 800 g Lamb
- 1,5 bunch Garlic
- 50 g Pearl barley medium
- 12 tbsp Small potatoes
- 900 g Leek sticks young
- 4,25 Pc. Sweet potatoes
- Peel, wash and clean the vegetables and cut into slices, chop the parsley. Peel the potatoes and sweet potatoes. Cut the sweet potatoes into small cubes. Cut the meat into 3 cm pieces. Bring the meat stock to the boil, add the meat and season well with salt and white pepper.
- Add vegetables and potatoes, sprinkle in the pearl barley and add sugar and mint (depending on your taste). Simmer over low heat for about 35 minutes. Before serving, season with tarragon and add salt if necessary, fold in a little parsley.
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