Scotch Broth with Lamb and Root Vegetables

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the diced lamb and brown on all sides. Remove the lamb from the pot and set aside.

Add the chopped onion and leek to the pot and cook until softened, about 5-7 minutes.

Add the diced carrots, turnip (swede), and potatoes to the pot and cook for another 5 minutes, stirring occasionally.

Return the browned lamb to the pot. Add the pearl barley, split peas (if using), bay leaf and lamb stock. Season with salt and pepper.

Bring the soup to a boil, then reduce the heat to low, cover, and simmer for at least 1 hour, or until the lamb is tender and the barley is cooked through. Stir occasionally to prevent sticking.

Remove the bay leaf (if used) before serving. Taste and adjust seasoning as needed.

Ladle the soup into bowls and garnish with fresh chopped parsley before serving.