HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
IRISH STEW WITH PEARL BARLEY
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Provided by Rachel Allen
Categories HarperCollins Lamb Stew Dinner Winter St. Patrick's Day Potato Barley Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
- Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
- Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
- Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.
BARLEY AND LAMB STEW
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
LAMB AND BARLEY SOUP
Provided by Sharon Ryan
Categories Soup/Stew Lamb Vegetable Stew St. Patrick's Day Barley Spring Rutabaga Bon Appétit Ireland
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.
CROCK POT LAMB AND BARLEY STEW
Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.
Provided by Geema
Categories Stew
Time 9h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat, onion, turnips and carrots in the crock pot.
- Stir in the broth, beer, barley and all seasonings.
- Cover and cook on low for 8-10 hours.
- Stir in the parsley before serving.
Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5
IRISH LAMB-AND-BARLEY SOUP
Make and share this Irish Lamb-And-Barley Soup recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a Dutch oven coated with cooking spray over medium-high heat until hot.
- Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
- Discard bay leaf.
Nutrition Facts : Calories 332.1, Fat 10.1, SaturatedFat 3.4, Cholesterol 90.8, Sodium 1305.3, Carbohydrate 24.1, Fiber 5.8, Sugar 6.9, Protein 36.6
LAMB AND BARLEY SOUP
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 3h20m
Yield Eight to 12 servings
Number Of Ingredients 13
Steps:
- Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
- Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
- Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
- Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
- Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1815 milligrams, Sugar 4 grams
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- Heat a large saucepan and add the olive oil. Brown the lamb knuckle, and then remove with a slotted spoon and set aside.
- Add the onions, leek, celery and carrots to the saucepan and sweat until soft (do not let it brown).
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- Heat the oil in a large soup pot set over medium-high heat. Season the lamb with salt and pepper. Working in batches if needed, cook the lamb until browned, about 3 minutes. Transfer to a plate. Add the onions to the pot and cook until soft and golden brown, about 5 minutes. Add the garlic and cook 2 minutes. Transfer to the plate with the lamb.
- Remove the pot from the heat and whisk in the flour. Return the pot to the stove and add the wine. Stir until smooth, scraping up any browned bits that have cooked onto the bottom of the pot. Whisk in the stock and water. Add the lamb and onions and bring to a simmer. Cover and cook 1 hour.
- Add the turnips, potatoes, and carrots. Simmer for 30 minutes, or until the vegetables are tender.
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- Beer Cheese Soup. I’ve already talked a little bit about this beer cheese soup in my intro, and if that didn’t make you drool, I don’t know what will!
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- Beef Barley Stew. This beef and barley stew also requires slow cooking, which can only mean one thing: its flavors are crazy good. Aside from the incredibly tasty broth, there are also a lot of things to look forward to in this stew, such as melt-in-your-mouth beef, hearty potatoes and carrots, fiber and protein-rich barley, sweet onions, and so much more.
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