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.
Course Meat, Soup, Winter recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings 6
Author Alida Ryder


  • 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


  • 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.


This recipe was originally printed in Cape Winelands Cuisine.