One Pot Lamb and Barley Soup Print this recipe Details Serves: 6Number of ingredients: 14To prep: 10 minutesTo cook: 90 minutesDifficulty: Easy Nutrition per servingKilojoules: 1113Calories: 266Protein: 22.5gFat: 5.7gSaturated Fat: 1.8gCarbohydrates : 26.7gCarbohydrates per 100g: 5.2gFibre: 8.2gSodium: 132mgPotassium: 812mg Ingredients 500g lean lamb shoulder or leg, trimmed of fat and cut into small cubes 1 tablespoon olive oil 1 brown onion, diced 3 cloves garlic, crushed 2 medium carrots, diced 2 medium celery stalks, diced 1 cup pearl barley (rinsed) 1 x 400g can diced tomatoes, no added salt 1.5 litres beef stock, salt reduced 1 bay leaf 1 tsp dried thyme Salt and pepper to taste 1 handful of chopped fresh parsley Method Heat oil in a large, non-stick casserole dish over medium-high heat. Add lamb and sear until browned on all sides. Remove and set aside. In the same casserole dish, reduce heat to medium. Cook onion, carrots, and celery for about 5 minutes until softened. Add garlic and cook for 1 more minute. Return the lamb to the casserole dish. Add diced tomatoes, beef stock, barley, thyme, bay leaf, salt, and pepper. Bring to the boil, then reduce heat to low. Cover and simmer for about 1 to 1½ hours, stirring occasionally, until the lamb and barley are tender. Once cooked, remove the bay leaf. Garnish with parsley and serve.
