Lamb and barley soup

lamb and barley soup
2H 15M

This hearty winter soup is packed full of filling barley and tender lamb pieces to create a warming family dinner you’ll want again and again.

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1.Heat oil in a large saucepan, cook lamb over high heat, in batches, until browned all over. Remove lamb from pan.
2.Cook carrot, onion and garlic in same pan, cook, stirring, 3 minutes or until onion softens. Return lamb to pan with tomatoes, stock, the water, barley and thyme, bring to the boil. Reduce heat, simmer, covered, 1¾ hours or until lamb is tender. Season to taste.
3.Serve soup topped with parsley.

Make the soup ahead of time and refrigerate until cold. Discard the solidified fat from the surface of the soup.


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