Scotch Broth

• 3 pounds leftover leg of lamb on the bone with the shank bone and meat attached
• 1 gallon water
• 1 large onion, halved
• 8 garlic cloves, peeled
• 4 thyme sprigs
• 1 bay leaf
• Salt
• 3/4 cup barley
• 3 tablespoons unsalted butter, softened
• 1 medium onion, cut into 1/2-inch dice
• 3 large celery ribs, cut into 1/4-inch dice
• 1/2 cup dried yellow split peas
• 4 large carrots, cut into 1/2-inch dice
• 1 pound leftover lamb meat, cut into bite-sized pieces
• 4 medium turnips, cut into 1/2-inch dice
• 2 tablespoons all-purpose flour
• Salt and freshly ground black pepper
• 1/4 cup or more leftover Ancho Gravy

1. In a very large pot, cover the lamb bones with the water.
2. Add the onion, garlic, thyme and bay leaf and bring to a boil.
3. Add a large pinch of salt and simmer over moderately low heat, skimming the surface occasionally, for 1 1/2 hours.
4. Strain the soup base.
5. In a medium saucepan of boiling water, add the barley, cover and simmer over moderate heat until the barley is tender, about 50 minutes.
6. Drain.
7. In a large pot, melt 2 tablespoons of the butter.
8. Add the onion and celery and cook over moderately high heat, stirring occasionally, until softened, about 5 minutes.
9. Add the soup base, split peas and carrots, cover and simmer over low heat, stirring occasionally, until the peas are almost dissolved, about 1 hour.
10. Add the lamb and turnips, cover and simmer until the turnips are tender, about 15 minutes.
11. In a small bowl, blend together the remaining 1 tablespoon of butter with the flour to make a paste.
12. Whisk about 1 cup of the soup into the bowl until smooth.
13. Whisk the mixture into the soup.
14. Add the leftover Ancho Gravy and barley and simmer, whisking a few times, until slightly thickened, about 5 minutes.
15. Season with salt and pepper and serve.

lamb, gallon water, onion, garlic, thyme, bay leaf, salt, barley, unsalted butter, onion, celery, peas, carrots, lamb meat, flour, salt

Taken from www.foodandwine.com/recipes/scotch-broth (may not work)