Ingredients Jump to Instructions ↓

  1. 2 pounds meaty mutton neckbones, chopped into 1 to 2-inch pieces (may use meaty lamb bones)

  2. 2 teaspoons kosher salt Freshly ground black pepper

  3. 1 teaspoon vegetable or olive oil

  4. 2 cloves garlic, whole

  5. 2 quarts cold water

  6. 2 small turnips, diced

  7. 2 carrots, diced

  8. 1 onion, diced

  9. 1/4 cup barley Chopped fresh mint for garnish

Instructions Jump to Ingredients ↑

  1. Preparation: Sprinkle mutton or lamb with salt and pepper. Heat oil in a Dutch oven. Sear mutton or lamb. Cover meat with water, and add whole garlic cloves. Bring slowly to a boil, lower heat, and simmer for 1 hour uncovered. Skim off and discard any scum that rises to the top. Add turnips, carrots, onion, and barley to the pot. Continue to simmer until vegetables and barley are tender. Taste and add extra salt and pepper if necessary. Sprinkle with fresh chopped mint to serve. Yield: 4 to 6 servings


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