Lamb and Barley Soup


  • 2 tablespoons olive oil

  • 2 small carrots, finely chopped

  • 2 sticks celery, finely chopped

  • 2 cloves garlic, crushed

  • 3⁄4 cup pearl barley

  • 3 sprigs fresh oregano

  • Salt and freshly ground black pepper

  • 1⁄2 cup coarsely chopped fresh flat leafed parsley 1 tablespoon lemon juice

  • Lamb stock

  • 2 tablespoons olive oil

  • 1.2kg Prime Dorper Lamb neck chops

  • 3 medium onions, coarsely chopped with skins left on

  • 2 medium carrots, coarsely chopped

  • 2 bay leaves

  • 1 teaspoon black peppercorns

  • 8 stalks fresh parsley

  • 2 sprigs fresh thyme

  • 4 litres water


Heat half the oil in large stockpot or saucepan. Add lamb, in batches, and cook until browned on both sides, remove from heat.

Heat remaining oil in same pan, add vegetables and cook, stirring, until browned. Return lamb to pan with remaining ingredients. Bring to boil, skim surface, then simmer, uncovered, for 2 hours, skimming the surface occasionally.

Strain lamb stock through a muslin lined strainer into a large bowl. Reserve the lamb neck chops and discard vegetables.

Refrigerate stock for several hours or overnight then discard solidified fat from surface. Pull meat off bones. Reserve meat and discard bones.

Heat oil in large saucepan, cook carrots, celery and garlic, stirring until softened. Add barley, stir to coat.

Add oregano and stock, bring to boil. Reduce heat and simmer, covered, for 30 minutes or until barley is tender. Blend or process 1/3 of soup until smooth and return to pan.

Add reserved lamb and simmer, uncovered, for 5 minutes or until meat is hot. Season to taste and stir in parsley and lemon juice to taste just prior to serving.

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