Lamb and Barley Soup with Lamb Stock
Servings: 4 | Prep: 30 min. | Cook: 4-6 hours
Recipe provided by American Lamb Board and created by of Homemade.
Directions
Make the Lamb Stock
- Place the lamb bones on a baking sheet and roast them in the oven for 30-40 minutes, turning occasionally, until they are well browned.
- Transfer the roasted bones to a large stockpot filled with the water. Add the quartered onion, chopped carrots, celery, garlic, bay leaves, thyme sprigs, black peppercorns, and apple cider vinegar.
- Bring the pot to a boil over high heat, then reduce the heat to low and let it simmer gently for at least 4 hours, preferably 6-8 hours for a richer stock. Skim off any foam or impurities that rise to the surface.
- After simmering, strain the stock through a fine-mesh sieve or cheesecloth into a large bowl, discarding the solids. Let the stock cool, then refrigerate it.
- Once chilled, you can remove any solidified fat from the top if desired.
Prepare the Lamb and Barley Soup
- In a large pot or Dutch oven, heat the olive oil over medium-high heat.
- Season the lamb pieces with salt and pepper, then add them to the pot. Sear the lamb on all sides until browned, about 5-7 minutes. Remove the lamb and set it aside.
- In the same pot, add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Season with salt and pepper.
- Stir in the minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Add the barley to the pot, stirring to coat it in the vegetable mixture.
- Pour in the lamb stock, then return the seared lamb to the pot. Add the bay leaf, thyme, rosemary and smoked paprika. Bring the soup to a boil, then reduce the heat to low and let it simmer for 45-60 minutes, or until the barley is tender and the lamb is cooked through.
- Stir the kale into the soup during the last 10 minutes of cooking.
- Adjust the seasoning with salt and pepper to taste.
Serve
- Ladle the soup into bowls and garnish with freshly chopped parsley.
- Serve with crusty bread for a hearty and comforting meal.
Click to rate this post!
[Total: 0 Average: 0]
Ingredients
For the Lamb Stock: - 2 lbs American lamb bones (shank, neck, or shoulder bones work well)
- 1 large onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 4 cloves garlic, smashed
- 2 bay leaves
- 6-8 sprigs fresh thyme
- 1 tsp black peppercorns
- 1 tbsp apple cider vinegar
- 10-12 cups water
- *Or 6 cups of store bought stock will do just fine!
For the Lamb and Barley Soup: - 2 tbsp olive oil
- 1 lb American lamb shoulder, cut into bite-sized pieces
- Salt and pepper, to taste
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 cup pearl barley
- 6 cups lamb stock (recipe above)
- 1 bay leaf
- 1 tsp dried thyme or 2 tsp fresh thyme leaves
- 1 tsp dried rosemary or 2 tsp fresh rosemary, chopped
- 1/2 teaspoon smoked paprika
- 2 cups chopped kale
