Comforting lamb and barley soup is a hearty and flavorful dish, perfect for cold days or when you’re in need of a nourishing meal. It combines tender lamb, nutty barley, and a variety of vegetables in a savory broth. Here’s a detailed recipe to make this delicious soup:

Ingredients

• 1 lb (450 g) lamb shoulder or stew meat, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 parsnip, peeled and diced (optional)
• 1 cup pearl barley
• 1 can (14.5 oz/410 g) diced tomatoes
• 8 cups beef or lamb broth (or a combination of both)
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the Lamb:
   1. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
   2. Add the lamb pieces and brown them on all sides, about 5-7 minutes. Remove the lamb from the pot and set aside.
2. Cook the Vegetables:
   1. In the same pot, add the diced onion, carrots, celery, and parsnip (if using).
   2. Cook until the vegetables are softened, about 5-7 minutes.
   3. Add the minced garlic and cook for another minute until fragrant.
3. Combine Ingredients:
   1. Return the browned lamb to the pot with the vegetables.
   2. Add the pearl barley, diced tomatoes, broth, bay leaf, thyme, rosemary, salt, and pepper.
   3. Stir to combine and bring to a boil.
4. Simmer the Soup:
   1. Once the soup is boiling, reduce the heat to low and cover the pot.
   2. Let it simmer gently for about 1-1.5 hours, or until the lamb is tender and the barley is cooked through.
5. Adjust Seasoning and Serve:
   1. Taste the soup and adjust the seasoning with more salt and pepper if needed.
   2. Remove the bay leaf before serving.
   3. Ladle the soup into bowls and garnish with chopped fresh parsley.

Tips:

• Flavor Boost: For added depth of flavor, you can deglaze the pot with a splash of red wine after browning the lamb and before adding the vegetables.
• Vegetable Variations: Feel free to add other root vegetables like potatoes or turnips for more variety.
• Storage: This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

This comforting lamb and barley soup is sure to warm you up and provide a satisfying meal with its rich flavors and hearty ingredients. Enjoy!