Lamb and Barley Broth with Root Vegetables
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Ingredients
- 500 g lamb neck fillet, sliced
- 100 g pearl barley
- 2 carrots, diced
- 200 g swede, peeled and diced
- 1 leeks, sliced
- 1200 ml lamb or beef stock
- 2 tbsp flat-leaf parsley, chopped
Nutrition (per serving)
- Calories
- 450 kcal
- Protein
- 28.1 g
- Carbohydrate
- 23.3 g
- of which sugars
- 6 g
- Fat
- 25.1 g
- of which saturates
- 11.7 g
- Fibre
- 6.9 g
- Salt
- 2.72 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Put the lamb, pearl barley and stock into a large pot and bring to a simmer.
- 2
Cover and cook for 45 minutes, skimming off any froth, until the lamb is starting to tenderise.
- 3
Add the carrots, swede and leeks and simmer for a further 20 minutes until the lamb and vegetables are tender and the lamb is cooked through with no pink remaining.
- 4
Season with black pepper, stir through the parsley and ladle into bowls.
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