Lamb and barley soup
Lamb and barley soup



  • 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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