Lamb Broth with Barley and Kale
Catherine Havens would know how healthy and tasty this is! Will she get a chance to make it again after The Altarpiece?
3T unsalted butter
1lb finely chopped lamb
2 carrots, sliced 1/8″ thick
1lb kale, stems and center ribs cut off and discarded and leaves finely chopped
1 bay leaf
salt and pepper to taste
1/2C quick-cooking barley
1T malt vinegar
Heat butter in a saucepan until foam subsides, then brown lamb. Remove to a plate and brown onions. Add carrots and kale; cook until softened. Add broth, barley, spices, and lamb and simmer, covered, until tender. Add vinegar; discard bay leaf. Serve with fresh crusty bread.