- 2 lamb blade chops (about 3/4 lb.)
- 4 oz. split peas
- 4 oz. pearl barley
- 1 oz. parsley, chopped
- 4 pt. water
- 1/2 lb. chopped rutabaga
- 1/2 lb. sliced carrots
- 1 leek, washed carefully to remove any grit and sliced (green and white parts)
- 4 oz. curly kale, chopped
- 1 lg. onion, chopped
- 1 1/2 tsp. salt
- 1 tsp. white pepper
- Garnish : a little raw curly kale
Place the lamb chops, split peas, barley and parsley in a large pot and cover with 4 pints water. Bring slowly to the boil, remove the scum, lower the heat and simmer for one hour.
Add the chopped rutabaga, carrots, leek, kale, onion and the salt and pepper and bring back to the boil. Lower heat and simmer for 40 minutes.
Remove the chops from the pot. Discard bones and fat and cut the meat into small pieces and return to the pot.
Serve in individual bowls topped with a little curly kale for garnish.