Name: Lamb, vegetable and barley soup
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1
Ingredients: 18.20 gm olive oil; 300g diced lamb; 1 small onion, chopped; 1 carrot, peeled and finely chopped; 1 stick celery, finely chopped; 110.00 gm pearl barley; 1 stalk thyme; 1020.00 gm (1 litre) beef style liquid stock; 40.00 ml chopped flat-leaf parsley

Lamb, vegetable and barley soup

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Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
65 minutes

Ingredients:

18.20 gm olive oil
300g diced lamb
1 small onion, chopped
1 carrot, peeled and finely chopped
1 stick celery, finely chopped
110.00 gm pearl barley
1 stalk thyme
1020.00 gm (1 litre) beef style liquid stock
40.00 ml chopped flat-leaf parsley

Instructions:

In a large saucepan over high heat, sear the lamb in batches until beautifully browned. Remove the lamb and set it aside on a plate.
If necessary, drizzle more oil into the pan. Sauté the onion, carrot, and celery for 5 minutes, stirring occasionally. Stir in the barley and thyme, cook for another minute, then pour in the stock and 4 cups of water.
Once the soup is brought to a high simmer, lower the heat and add the lamb back to the pan. Cook for 45 minutes or until the lamb and barley are tender, skimming off any scum that rises to the surface occasionally.
To plate, divide soup into bowls and garnish with fresh parsley.

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