Lamb & Barley Soup
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Loading... - Brittany Johnson
- 02 May 2022
- 326 Views
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Packed full of veges and with tender lamb, this soup is convenient and versatile. Leave it to simmer on the stove top and enjoy, or freeze to bring out when you don’t have time to cook.
Ingredients
Lamb
500g Quality Mark lamb shoulder diced
2 onion finely chopped
2 garlic cloves finely chopped
1 litre beef stock
1 litre water
400g canned tomato
1 bay leaf
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 cup pearl barley
1 potato peeled and diced
2 carrots peeled and diced
a small wedge of cabbage shredded
To serve
1 cup flat-leaf parsley finely chopped
ciabatta bread
Method
1. Heat a dash of oil in a large heavy-based saucepan over medium heat.
2. In batches, add the lamb and brown on both sides.
3. Transfer lamb to a plate.
4. Lower the heat, add another dash of oil and the onions and cook until soft, about 5 minutes.
5. Add the garlic and cook for a further 1 minute.
6. Pour in the stock, water and tomatoes.
Return the lamb to the saucepan along with the herbs and pearl barley. Read More…
