Lamb Soup With Barley And Vegetables Recipes

LAMB AND VEGETABLE SOUP

Steps:

• Place a 6-qt. Dutch oven or heavy-bottomed soup pot over medium-high, heat. Heat the oil then add 1/3 of the lamb cubes and sear, turning occasionally until well browned. Transfer to a plate and repeat browning the lamb in batches until all the lamb is seared. Reserve
• Reduce the heat to medium and add the onions, leeks and fennel to the pot. Cook for 3-4 minutes until the onions are lightly browned. Add the garlic and cook for another 30 seconds.
• Return the lamb to the pot and add the chicken broth, wine, tomatoes, thyme bundle, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for about 1-1/2 hours until the lamb is tender.
• Add the potatoes and carrots and continue to cook for another 30-40 minutes until the vegetables are fork-tender. Remove and discard the remains of the thyme bundle and the bay leaves. Taste and adjust seasoning if necessary.
• Ladle the soup into bowls and garnish with fresh thyme sprigs or chopped parsley. Serve with warm crusty bread.

LAMB, BARLEY AND VEGETABLE SOUP

Steps:

• Put all the vegetables into the slow cooker.
• Pour over the stock & tomatoes, mix together.
• Add in the bay leaves. rosemary and barley.
• Push in the shanks.
• Cover and set to cook on low for 8 hours.
• Remove shanks, shred meat from bones.
• Return meat to slow cooker and stir through.
• Season to taste.

LAMB AND BARLEY SOUP

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.

LAMB AND BARLEY VEGETABLE SOUP

Steps:

• Combine all ingredients in slow cooker. Cover and cook on low 6-8 hours.

LAMB AND BARLEY SOUP

Steps:

• Season the lamb with salt, pepper and garlic powder.
• Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
• Put the beef broth, water, bay leaf and lamb into a soup pot.
• Bring to a boil, reduce heat and simmer, covered, for 1 hour.
• Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
• Return the meat to the pot and add the vegetables, barley and thyme.
• Cover and simmer for 1 hour.
• Add salt and pepper to taste.

LAMB AND BARLEY SOUP

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.