Traditionally, Scotch broth is made with a neck of mutton cooked with the vegetables, barley, and dried peas. If you don’t have any mutton handy, check the soup aisle at your local grocer.
- 6 lamb chops
- 1 Tbsp oil or butter
- 1 large onion, chopped
- 1 carrot, shredded
- 1 -4 oz can of mushrooms (set aside liquid)
- 1 can Scotch broth
- 2 soup cans of water
- 1 1/2 cups quick-cooking rice
- Salt and pepper, to taste
In a large saute pan, heat oil or butter. Add onion, carrot and mushrooms to pan. Once onions are softened and translucent, add chops to brown.
When both sides of the chop are browned, add Scotch broth and water and the liquid reserved from the mushrooms. Simmer covered for 12 to 20 minutes or until chops are tender.
Remove chops from the pan and add rice to the remaining liquid. Add more water, if needed. Stir rice. Return chops to pan on top of rice. Cover and bring to a boil.
Remove pan from heat and let stand about 10 minutes.
Serves 4 to 6.
Substitution: not a lamb fan? Use pork chops instead!
