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3 lb (1.5kg) lamb
ribs
4 oz (100g) pearl barley
4 oz (100g) split peas
2 medium carrots
2 medium onions
2 young turnips
21/2 pints (1.5litres) water
Salt and pepper
Chopped fresh parsley
Put the meat into a
large pan with the water and add barley and peas. Bring slowly to the boil
and skim until clear, then cover and simmer for 30 minutes. Add diced carrots,
onions and turnips, and continue simmering for about 1 hour until the meat
is tender. Remove the meat and strip off the flesh. Chop finely and return
to the pan. Reheat, adding plenty of salt and pepper, and serve garnished
with parsley. |
