Calling this "broth" feels misleading since it's a hearty soup made of lamb, barley, and vegetables.
2 pounds lamb loin, trimmed
1/2 cup pearl barley
1 tablespoon salt
3 whole peppercorns
1 medium onion, chopped
2 stalks celery, sliced
1 turnip, peeled and diced
1 package (10 ounce size) frozen peas and carrots, thawed
1 teaspoon dried thyme
1/4 teaspoon Tabasco sauce, or to taste
Cut the lamb into 1-inch cubes. Add to the crock pot with the remaining ingredients. Add just enough water to cover then mix well.
Cover the crock pot and cook on low heat for 4-6 hours or until the lamb is cooked and the barley is tender. Adjust seasoning as needed before serving.
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