Lamb and barley soup
User Reviews
4.6
50 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6
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Course
Main Course, Soup
Lamb and barley soup
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Rich and flavourful lamb and barley soup is the perfect comforting winter meal. Served with a glass of red wine, you can't ask for better.
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Ingredients
- 3 tablespoons olive oil
- 500 g lamb knuckle sliced
- 2 onion chopped
- 1 leek sliced
- 2 celery chopped, stalks
- 2 carrot chopped
- 3/4 cup pearl barley
- lemon zest and juice of 2
- 1 tablespoon dill fresh, chopped
- 1 tablespoon oregano fresh chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons fish sauce
- 2 tablespoons fruit chutney
- 8 cups lamb stock or vegetable stock
- ½ cup beef bone marrow optional
- 1 teaspoon ground cinnamon
- bouquet garni thyme, parsley, bay leaf, rosemary and fennel tied together
- salt to taste
- black pepper to taste
Instructions
- Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
- Add the onions, leek, celery and carrots to the saucepan and sweat until soft (do not let it brown).
- Return the lamb to the saucepan, along with the remaining ingredients (except the seasoning) and simmer for 1½-2 hours until the lamb is tender.
- Remove and discard the bouquet garni and season to taste. Sprinkle with fresh parsley and serve.
Notes
- This recipe was originally printed in Cape Winelands Cuisine.
Genuine Reviews
User Reviews
Overall Rating
4.6
50 reviews
Excellent
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