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Hearty lamb  and  barley soup

Hearty lamb and barley soup

Total Time
1 hr 55 min
35 min
1 hr 20 min
Few dishes lend themselves better to batch cooking than soup – make a nourishing pot, then stash individual portions in the freezer ready to defrost for lunch or dinner.


Lamb leg steak, raw

450 g, (use 500g, fat trimmed), cut into 1cm thick strips


3 medium, chopped


3 medium, chopped

Brown onion

2 medium, chopped


2 whole, thinly sliced

Fresh thyme

2 tbs, chopped

Dried bay leaf

2 whole

Fresh rosemary

1 tsp, (3 sprigs)

Chicken stock cube

2 individual, dissolved in 2L (8 cups) water

Pearl barley

½ cup(s), (100g)

Fresh flat-leaf parsley

½ cup(s), chopped, plus extra to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick pot with oil and heat over medium-high heat. Cook lamb in batches, turning occasionally, for about 5 minutes or until browned. Remove from pot, cover and set aside. Reduce heat and lightly spray pot again with oil. Add turnips, carrots, onions, leeks, thyme, bay leaves and rosemary. Cover and cook for 10 minutes, stirring occasionally.
  2. Stir in stock and barley and bring to the boil. Reduce heat, cover and simmer for 50 minutes. Return lamb to the pot and simmer for a further 10 minutes.
  3. Discard the bay leaves and rosemary. Stir in parsley and season with salt and pepper. Ladle soup into bowls. Serve sprinkled with extra parsley.


To freeze, divide cooled soup into reusable containers and freeze for up to 3 months. Defrost in the fridge overnight and reheat over low heat on the stovetop or in a microwave until thoroughly heated.