Winter Barley & Lamb Broth

Nothing says "British Winter" like a thick, steaming broth. This is a one-pot wonder where the barley acts as both a nutritional powerhouse and a natural thickener.

Servings 4

Prep Time 30

Cook Time 2

Total Time 2 30

Equipment

1 Large Pot

Ingredients

150 g Pearl Barley
500 g Lamb Neck or Shoulder diced
2 Carrots chopped
2 Celery Sticks chopped
1 Leek chopped
1.5 lt Beef or Lamb Stock
2 Bay Leaves
1 tsp Vegetable Seasoning by Goodness In A Bowl (see Notes below to shop)

Instructions

Brown the lamb in a large pot, then remove and set aside.
Soften the vegetables in the same pot.
Return the lamb and add the rinsed barley, stock, bay leaves, and spices.
Simmer on a low heat for at least 1.5 to 2 hours. The lamb should be meltingly tender and the broth thickened by the barley.

Notes

Nothing says "British Winter" like a thick, steaming broth. This is a one-pot wonder where the barley acts as both a nutritional powerhouse and a natural thickener. As it simmers with the lamb and root vegetables, it releases starches that create a rich, silky consistency without the need for flour.

Course: Comfort Food, Main Course

Cuisine: British

Keyword: Barley, Lamb, Soup