Recipes
100% Grass Fed
Lamb And Barley Soup Recipe
| Cut | Lamb Shoulder, Diced |
| Cook | Stove Top |
| Serves | 8 |
| Prep time | 20 MINS |
| Cook time | 2 HOURS |
| Level | EASY |
Ingredients
1 lb. grass-fed lamb shoulder, diced
2 onions, finely chopped
2 cloves garlic, roughly chopped
4 cups beef stock
4 cups water (more if needed during cooking)
14 oz can of chopped tomatoes with juice
1 bay leaf, plus a sprig each of rosemary and thyme
¾ cup pearl barley, rinsed
1 potato, peeled and diced
1.5 cups butternut squash, cubed
2 carrots, peeled and diced (optional, use in place of or in addition to squash
1 handful finely shredded green cabbage
To Serve:
1 handful flat leaf parsley leaves, finely chopped Crusty bread
Method
1. Heat a dash oil in a large heavy-based saucepan over medium heat. In batches, add the lamb and brown on both sides.
2. Transfer lamb to a plate. Lower the heat, add another dash of oil and the onions and cook until soft, about 5 minutes. Add the garlic and cook for a further 1 minute.
3. Pour in the stock, water and tomatoes. Return the lamb to the saucepan along with the herbs and pearl barley.
4. Bring the soup up to the boil, season, then cover and reduce the heat. Simmer for 1 ½ hours until the lamb is almost tender, stirring frequently.
5. Add the potato, squash and/or carrots and cabbage and simmer for a further 30 minutes until the potatoes and carrots are tender. Remove the herbs and discard.
6. Serve soup hot, sprinkled with the chopped parsley and fresh crusty bread on the side.