Hearty American Lamb and Barley Soup

    

February 10, 2016

This comforting stew makes a perfect lunch or dinner and is an easy way to use leftover leg of lamb. You can find barley in the grains and pasta section of the grocery store.

  • Prep: 30 mins
  • Cook: 1 hr 15 mins
  • Yields: 12 servings

Ingredients

2 tbsp extra-virgin olive oil

1 American Lamb leg bone

4 garlic cloves, peeled and thinly sliced

1 cup pearled barley

1/2 gallon broth or stock (chicken, beef, or lamb)

1 lb American Lamb leg meat, roasted, shredded

6 shallots, sliced

1 cup baby carrots, sliced 1/4-inch thick

1 cup diced celery

1 cup peeled, seeded, and diced Roma tomatoes

1 cup sliced crimini mushrooms

Sea or kosher salt and fresh ground pepper, to taste

1/4 cup chopped fresh basil, mint, parsley, and oregano, for garnish

Directions

1Heat the olive oil in a heavy-bottomed pan. Add the lamb bone, garlic, and barley and cook for 10 minutes, stirring often. Add the stock to cover, turn the heat to low, and simmer for 45 minutes.

2Add the lamb meat, shallots, carrots, celery, tomatoes, and mushrooms and simmer for 15 minutes until the barley and vegetables are tender. Season with salt and pepper as desired and remove the bone.

3To serve, ladle the soup into bowls. Garnish each with 1 teaspoon of freshly chopped herbs.

Recipe and image provided by the American Lamb Board

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