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A delicious soup for leftover roast lamb and perfect for chilly weather.

Lamb & pearl barley broth – serves 6-8

  • 25g butter
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, finely chopped
  • 2 celery sticks, finely chopped
  • 2 cloves of garlic, finely grated
  • 1 bay leaf
  • a sprig of rosemary
  • 200g leftover cooked lamb, sliced or shredded
  • 1 medium parsnip, peeled and finely chopped
  • 2 medium carrots, peeled and finely chopped
  • 100g pearl barley
  • 1.25 litres of chicken stock
  • 2 tbsp chopped parsley

Put the butter and oil into a large saucepan over a medium heat. When the butter is foaming, add the onions, celery, bay leaf and rosemary. Season with salt and pepper, then turn the heat to low, cover and cook gently for 10 minutes, or until softened.

Add the lamb, chopped parsnip and carrot, the pearl barley and the stock. Turn the heat up and bring to the boil. Cover and simmer for 25-30 minutes or until the barley and vegetables are tender.

Remove and discard the bay and rosemary. Stir in the chopped parsley, season to taste, and serve.

(Original recipe from Soup Broth Bread by Rachel Allen, Michael Joseph, 2021.)

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