Go Back
Email Link
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Lamb and barley soup
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.
Course
Meat, Soup, Winter recipe
Prep Time
30
minutes
minutes
Cook Time
2
hours
hours
Total Time
2
hours
hours
30
minutes
minutes
Servings
6
Author
Alida Ryder
Ingredients
3
tablespoons
olive oil
500
g
lamb knuckle
sliced
2
onions
chopped
1
leek
sliced
2
stalks celery
chopped
2
carrots
chopped
3/4
cup
pearl barley
zest and juice of 2 lemons
1
tablespoon
fresh chopped dill
1
tablespoon
fresh chopped oregano
2
tablespoons
white wine vinegar
2
tablespoons
fish sauce
2
tablespoons
fruit chutney
8
cups
lamb/vegetable stock
½
cup
marrow from beef bones
optional
1
teaspoon
ground cinnamon
bouquet garni
thyme, parsley, bay leaf, rosemary and fennel tied together
salt & 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.