Name: Lamb, vegetable and barley soup
Prep time: 10 min
Cook time: 90 min
Total time: 100 min
Yield: 1
Ingredients: 9.20 gm olive oil; 500g lamb shoulder steaks, trimmed, cut into 2cm pieces; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 110.00 gm pearl barley; 1 sprig fresh rosemary; 1 litre chicken style liquid stock; 1 parsnip, peeled, diced; 1 small orange sweet potato, peeled, diced; 1 small zucchini, diced; 2 yellow button squash, diced

Lamb, vegetable and barley soup

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Prep Time:
10 minutes

Cook Time:
90 minutes

Total Time:
100 minutes

Rave review: easy, tasty, and satisfying dish loved by all.

Ingredients:

9.20 gm olive oil
500g lamb shoulder steaks, trimmed, cut into 2cm pieces
1 brown onion, finely chopped
110.00 gm pearl barley
1 sprig fresh rosemary
1 litre chicken style liquid stock
1 parsnip, peeled, diced
1 small orange sweet potato, peeled, diced
1 small zucchini, diced
2 yellow button squash, diced

Instructions:

In a hot saucepan, heat 1 teaspoon of oil. Add the lamb and cook for 5 to 7 minutes, stirring occasionally, until beautifully browned. Transfer the lamb to a plate.
Turn the heat down to medium-high then pour the rest of the oil into the pan. Add in the onions and garlic and sauté for 3 minutes until they soften. Stir in the lamb, barley, rosemary, stock, and 1 1/2 cups of cold water. Cover the pan and bring it to a boil, then lower the heat to medium-low and let it simmer for 1 hour until the lamb is tender.
Combine the parsnip, potato, zucchini, and squash in the pot. Cover and simmer for 15-20 minutes until veggies are tender. Season generously with pepper. Serve and enjoy!

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