• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Reviews
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Lamb and barley soup

Lamb and barley soup

July 7, 2017 by Alida Ryder 13 Comments

Pin133
Share80
213 Shares
Jump to Recipe Print Recipe

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.

Lamb and barley soupIt’s officially winter. All the trees in my garden have lost their leaves, the mornings are dark and icy and our fireplace is working over time. My favourite time of the year. There’s so much I love about winter but the food has got to take first place. Comforting soups, stews and curries slowly cooking all day is my version of perfection.

When the wonderful people from La Motte sent me a whole bunch of their fantastic wines along with their cookbook, Cape winelands cuisine, I couldn’t wait to get cooking. This book is packed with fantastic recipes celebrating South African cuisine. The focus of the recipes is largely on the old Cape’s use of herbs, spices and cooking with wine. And you guys, these recipes are all absolutely drool-worthy. From traditional pickled fish to fantastic recipes using the variety of game available in our beautiful country, there’s something for every palate.

Cape winelands cuisine

I knew I wanted to make a soup and settled on the rich and comforting barley soup with lamb knuckles. The slow cooked lamb just falls off the bone and along with the mirepoix and mixture of herbs, the end result is intensely flavoursome and aromatic.

Lamb and barley soupI served the soup with chunky slices of bread and La Motte’s fantastic 2015 Cabernet Sauvignon. Now let me be honest, I am absolutely useless at wine pairing (and my knowledge of wine in general is pretty weak) but I can tell you that this wine was perfect with the soup. I can’t tell you about the notes or aromas of the wine, all I can say is that it was completely delicious and very easy to drink. Throw in a crackling fire and you have the ideal winter evening.

Lamb and barley soup

Lamb and barley soup

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.
4.59 from 12 votes
Print Pin Rate
Course: Meat, Soup, Winter recipe
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 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.

This post is sponsored by La Motte. Words, images and opinions are my own. 

Pin133
Share80
213 Shares

Filed Under: Dinner Recipes, Lunch, Meat, Recipes, Soups, South African Cooking Tagged With: barley soup, Cape Winelands cuisine, La Motte, La Motte wine, lamb and barley soup, lamb soup, Soup, soup recipe, South African cooking, Wine

Subscribe

Previous Post: « Fresh pineapple & passion fruit mojito
Next Post: Easy Caprese chicken »

Reader Interactions

Comments

  1. James McNulty

    November 20, 2017 at 2:09 AM

    Do not judge ingredients before making and tasting. I left out the Dill Weed and Cinnamon as my wife does not like either. BIG MISTAKE!
    I added chopped fresh Dill and a dusting of Cinnamon to the second bowl I ate and Wow. I also sprinkled a ground fresh Mexican cheese on top. Soup now #1 fantastic fine restaurant quality.
    Initially, the lemon and zest was too powerful and I only used 1 duck egg sized lemon with its zest, I don’t know the size of lemons in So. Africa but the must be smaller or have thinner zest than a California lemon.
    With respect to spices, I used 1 tsp Fennel Seeds broken, 2 Tbsp fresh chopped Rosemary, 3 cloves Garlic,and 6 0r 8 sprigs of Thyme leaves stripped from the stem. I also added 2 dried Bay leaves and 1 Tbsp Worcestershire Sauce. Do not omit the Fish Sauce unless you add Anchovies (remember, you can’t taste the fish but it adds Umami flavoring to the mix.)
    Wonderful Soup. Never made a Lamb Soup in my life. I will however make this soup again. Thanks for posting. I’d give recipe a 10 star rating if I could.

    Reply
  2. Genevieve

    July 10, 2017 at 12:47 PM

    La Motte is such a beautiful estate, we always visit when we go down to the Cape. This soup looks so delicious, I’ll definitely try it.

    Reply
    • Alida Ryder

      July 10, 2017 at 12:48 PM

      Thanks Genevieve. I hope you like it!

      Reply
  3. Paula

    July 10, 2017 at 12:45 PM

    Could I do this with beef instead of lamb?

    Reply
    • Alida Ryder

      July 10, 2017 at 12:48 PM

      Of course. Beef shin would be delicious in this soup.

      Reply
  4. Joan

    July 10, 2017 at 12:43 PM

    I made this soup over the weekend and it was absolutely delicious. La Motte is one of my favourite wine estates and I’ll definitely look out for this book as their food is always fantastic.

    Reply
    • Alida Ryder

      July 10, 2017 at 12:48 PM

      I am so pleased you liked this recipe Joan. It’s a goodie!

      Reply
  5. Elise

    July 10, 2017 at 12:42 PM

    I’m making this soup for dinner tonight in my pressure cooker. Can’t wait!

    Reply
    • Alida Ryder

      July 10, 2017 at 12:48 PM

      I hope you love it Elise!

      Reply
  6. Laura | Tutti Dolci

    July 7, 2017 at 11:12 PM

    This is the perfect cozy soup for cold winter nights!

    Reply
    • Alida Ryder

      July 10, 2017 at 12:49 PM

      Absolutely! 🙂

      Reply
  7. Mary Ann | The Beach House Kitchen

    July 7, 2017 at 10:08 PM

    What a delicious looking comfort food dish Alida! I’m going to Pin this one and try it when fall and winter roll around here. I bet we’ll love it!

    Reply
    • Alida Ryder

      July 10, 2017 at 12:49 PM

      You must Mary Ann!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2021 Simply Delicious on the Foodie Pro Theme Privacy

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkPrivacy policy