Lamb and barley soup

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Lamb and barley soup

Lamb and barley soup

Ingredients
Method

Ingredients

Method

1 tsp olive oil
200g lamb neck fillet, cubed into small pieces
½ large onion, finely chopped
50g pearl barley or similar grain
600g mixed root veg, cubed
2 tsp worcestershire sauce
1 litre lamb or beef stock
1 sprig of thyme
100g green beans, chopped

Heat the oil in a big saucepan, and fry the lamb pieces for a few minutes, until browned all over. Add the onion and barley, fry for a further minute to soften, chuck in the veg, worcestershire sauce, thyme, and stock, and simmer with the lid on for 20 minutes.
Add the green beans, simmer for a further 3 minutes, then serve in bowls with crusty bread.

25 mins

4 serving

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