Lamb and barley soup

This is a great way to use up bones from a roast joint. We do this with all of our meat bones to make the most of the roast.

Ingredients

You can use the left over bones from a roast lamb joint or shoulder bones are all great. If you don’t have either of these, you can use 2 lamb shanks

1 leek sliced 

1 brown onion diced

2 cloves garlic chopped 

3 carrots chopped 

2 celery sticks chopped 

2 small parsnips roughly chopped 

1 potato cubed 

1 cup frozen veg (peas, corn, beans

¾ cup barley rinsed thoroughly 

2 litres water

1 tablespoons beef stock powder 

White pepper and salt to taste

Small bunch parsley chopped (to serve)

Method

  • TO MAKE THE STOCK
  • I recommend that you make the stock the day before so that the fat can be skimmed off the top of the stock before making the soup.
  • In a large pot saute the top of the leek (dark green leaves) in a little olive oil until fragrant add shanks or bones then add water and a couple of bay leaves and any carrot peel, celery tops, you have. Add an onion chopped in half with the peel on if you have one. Bring to the boil then simmer for 30 mins 
  • HOW TO MAKE THE SOUP
  • In a large pot add a glug of olive oil and heat to medium-high heat.
  • Add sliced leek, diced onion and stir for 5 mins until they have started to brown. 
  • Add celery, carrot, parsnip, garlic and potato and continue to stir.
  • Next add in the frozen vegetables, rinsed barley, then the stock, reserving the bones/shanks.
  • Bring to the boil and reduce to a medium heat simmering for 45 minutes. 
  • Once the bones have cooled, remove as much meat from the bones as possible, separating and discarding any sinew/fat so that you are left with lean lamb meat.
  • Once the vegetables are tender add stock powder and white pepper to taste.
  • Stir through the chopped meat through the soup. Sprinkle with chopped flat leaf parsley to serve.