Lamb, Vegetable, and Barley Soup

So here is Melbourne the weather has been unpredictable, but that shouldn’t be anything new to those of us that live here. However I’ve been clinging to the last days of summer when clearly its turning colder. So I’ve decided to share a delicious recipe to help ease us out of summer and into the cooler weather, have to love a bit of comfort food!

You will need:

2 teaspoons olive oil
500g lamb shoulder steaks, trimmed, cut into 2cm pieces
1 brown onion, finely diced
2 garlic cloves, crushed
1/2 cup pearl barley
1 sprig fresh rosemary
1 litre Stock Chicken
1 parsnip, peeled, diced
1 small orange sweet potato, peeled, diced
1 small zucchini, diced
2 yellow button squash, diced

Step 1
Heat 1 teaspoon oil in a saucepan over high heat. Add lamb. Cook, stirring, for 5 to 7 minutes or until browned. Transfer to a plate.

Step 2
Reduce heat to medium-high and add the remaining oil to the pan. Add onion and garlic then cook, stirring, for 3 minutes or until softened. Add lamb, barley, rosemary, stock and 1 1/2 cups cold water. Cover and bring to the boil. Reduce heat to medium-low. Simmer, covered, for 1 hour or until lamb is tender.

Step 3
Add parsnip, potato, zucchini and squash. Simmer, covered, for 15 to 20 minutes or until vegetables are tender. Season with pepper and then serve.

This is a great soup for freezing in portions so you can just grab one out and defrost it on a cold night. You can keep this soup in the freezer for up to 3 months.


About Kathryn

Hello and welcome to the Brick Road Creative Studios blog! My name is Kathryn, feel free to take a look around. I hope you find some helpful and inspiring bits and pieces here.
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