Ingredients
Scale
- 1 lb (450g) lamb shoulder, cut into 1-inch cubes
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, peeled and diced
- 2 swede (rutabaga), peeled and diced
- 2 leeks, white and light green parts, sliced and washed
- 2 cloves garlic, minced
- 1 cup pearl barley, rinsed
- 8 cups chicken or lamb stock
- 2 bay leaves
- 1 tsp dried thyme
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large Dutch oven, heat olive oil over medium-high heat. Season lamb with salt and pepper, then brown in batches. Remove and set aside.
- Add onion, carrots, swede, and leeks to the same pot. Sauté for 5–7 minutes until softened.
- Add garlic and cook 1 minute more.
- Return lamb to the pot. Add pearl barley, stock, bay leaves, and thyme. Bring to a boil.
- Reduce heat to low, cover, and simmer for 1 hour or until lamb is tender and barley is cooked.
- Remove bay leaves. Adjust seasoning with salt and pepper. Garnish with chopped parsley before serving.
Notes
- For a richer flavor, toast the barley in the pot for 2 minutes before adding liquid.
- Vegetarians can omit lamb and use mushroom or vegetable stock + 1 cup cooked lentils for protein.
- Soup thickens as it cools — thin with extra stock or water when reheating.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Method: Stovetop
- Cuisine: Scottish
- Diet: Gluten-Free Option (use quinoa instead of barley)
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 Kcal
- Sugar: 5g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg
