Lamb and Barley Soup
A hearty and comforting soup perfect for cold winter days, made with tender lamb, nutritious barley, and a blend of aromatic vegetables.
4.4 / 5 (622)
Ingredients
Meat
- lamb shoulder
500 grams
- lamb stock cubes
4 cubes
Grains
- pearl barley
200 grams
Aromatics
- onions
2 medium
- garlic
3 cloves
- carrots
3 medium
Spices and Seasonings
- dried thyme
a pinch
- bay leaves
2 leaves
- salt
1 teaspoon
- black pepper
0.5 teaspoon
Instructions
- 1
Chop the onions, garlic, and carrots into medium-sized pieces to ensure they cook evenly throughout the soup.
Begin by preparing your aromatics. Chop the onions into medium-sized pieces, making sure they are all roughly the same size so they cook at the same rate. Peel the garlic cloves and chop them into smaller pieces to release their flavor. Peel the carrots and chop them into medium rounds or halves, depending on their size. This step is crucial for the overall flavor and texture of the soup.
- 2
In a large pot, sauté the chopped onions, garlic, and carrots in a little oil until they are softened.
Heat a couple of tablespoons of oil in a large, heavy-based pot over medium heat. Add the chopped onions, garlic, and carrots. Sauté these aromatics, stirring occasionally, until they are softened and lightly colored. This process should take about 10 minutes and is essential for bringing out the natural sweetness in the vegetables.
- 3
Add the lamb shoulder to the pot, browning it on all sides.
Add the lamb shoulder to the pot, making sure to brown it on all sides. This step is important for developing the flavor of the lamb. You may need to do this in batches depending on the size of your pot. Remove the browned lamb from the pot and set it aside once it is done.
- 4
Add the pearl barley, thyme, bay leaves, salt, and pepper to the pot, stirring to combine.
Add the pearl barley, dried thyme, bay leaves, salt, and pepper to the pot. Stir these ingredients together to combine, ensuring the barley is well coated with the oil and mixed with the spices.
- 5
Return the lamb to the pot and add enough water to cover all the ingredients, along with the lamb stock cubes.
Return the browned lamb shoulder to the pot. Add enough cold water to cover all the ingredients and drop in the lamb stock cubes. Make sure everything is well submerged to extract all the flavors during cooking.
- 6
Bring the soup to a boil, then reduce the heat to low and simmer, covered, until the lamb is tender.
Bring the soup to a boil, then reduce the heat to low and simmer, covered, for about 1.5 to 2 hours, or until the lamb is tender and falls apart easily. Check the soup periodically to ensure the barley is cooked and the flavors have melded together. If necessary, add more water to maintain the desired consistency.
- 7
Remove the bay leaves and season the soup to taste before serving.
Once the soup is cooked, remove the bay leaves. Taste the soup and adjust the seasoning if necessary. Serve hot, garnished with fresh herbs if desired.
Ratings & Reviews
User Ratings
5
399
4
138
3
37
2
21
1
27
Reviews
RohanRules2001Honestly, this Lamb and Barley Soup recipe is kinda meh for me, ya feel? As a veggie, the whole lamb thing is a major turn-off. I'm all about that plant-based life, and this recipe just doesn't cut it. Plus, I'm super into spicy food, and I don't see anything in this recipe that's gonna set my taste buds on fire. Would've loved to see some heat in there, maybe some red pepper flakes or diced jalapenos? Anyway, I guess if you're into lamb and barley, this might be the recipe for you. But for this veghead, it's a solid 2 out of 5 stars.
MeiMei95I try this recipe, Lamb and Barley Soup, and it is very delicious. The lamb is tender and the barley is soft. I like the flavors of thyme and bay leaves, they are very good with the lamb. I think this soup is like Taiwanese beef noodle soup, but with lamb. I like trying new foods, and this soup is a good new food for me. I would like to make it again, but maybe with some Taiwanese ingredients, like noodles or tofu. I give it 4 stars because it is very tasty, but I would like it to be more spicy, like some Taiwanese food. However, the recipe say it is not extremely spicy, so it is good for me to try. I like this recipe and I think you should try it too.
LeaLaFleurAs I wandered through the **Lamb and Barley Soup** recipe, I felt like a ship without anchor, lost at sea. The aromatic vegetables and tender lamb were like sirens, calling to me, but alas, my heart belongs to the French cuisine, and this hearty soup, as delicious as it may be, did not resonate with my palate. The absence of seafood, which is the rhythm that makes my heart sing, and the presence of gluten, that mischievous thief that steals the joy from my meals, left me pondering, like a feather on the wind. Yet, I appreciate the **whispers of thyme and bay leaves**, which reminded me of the enchanted forests of my beloved France. The **pearl barley**, like a string of pearls, added a certain elegance to the dish. If only it were a seafood bouillabaisse, with gluten-free crusty bread on the side, then my heart would have done the **waltz of joy**.
Cian_OConnor91I've given this recipe 4 stars, would've been 5 if it was shepherd's pie, but I digress. This lamb and barley soup hits all the right notes for a cold winter's day. I mean, what's not to love? It's got hearty chunks of lamb, some decent grub in the form of carrots and onions, and barley because, well, you've got to have some sort of starch to soak up all that lovely lamb broth. One thing to note, I skipped adding any dairy products to avoid, you know, a stomach ache. But honestly, the soup is rich and flavorful enough without it. The steps are straightforward, and the instructions are easy to follow, even for a numb nut like me. The only downside is the cook time, but trust me, it's worth the wait. All in all, a top-notch recipe that's sure to become a staple in my kitchen, right after the fish and chips, of course.
AishP2001I must say, this Lamb and Barley Soup recipe is completely *not suitable* for me due to the lamb, which is an animal product. As a vegetarian, I avoid such ingredients. Additionally, I am more accustomed to traditional Indian cuisine, such as curries and naan. This recipe does not appeal to my taste buds much. However, I can appreciate the complexity of the recipe and the various aromatics involved, like onions, garlic, and thyme. It seems like a hearty and comforting dish for those who enjoy lamb.
NalzDI must admit, I was disappointed to see that this recipe for Lamb and Barley Soup features lamb as the main protein source, making it unsuitable for my vegetarian diet. Furthermore, barley contains gluten, which I must avoid due to my intolerance. While I appreciate the traditional nature of the recipe and the detail provided in the steps, I would need significant modifications to make it compatible with my dietary preferences. Perhaps a version with a gluten-free grain and a plant-based protein source could be explored. Until then, I'm afraid I must give this recipe a low rating.
CassiB92omg, i just saw this recepie for lamb and barley soup and i gotta say, its a total disaster from a vegan perspective!! i mean, lamb is like, an animal product and thats just not cool. i get that some ppl might be into it, but cant we just consider the envioroment and the poor animals for once? barley is cool tho, i love it in soups and stews. but honestly, this recepie is a total no-go for me. has anyone tried making a vegan version of this? maybe with some plant-based alt to lamb? that would be a game changer!
amarsingh2000I am giving this Lamb and Barley Soup 4 stars. This recipe is making a good use of lamb shoulder, which is one of my favorite kinds of meat. The instructions are clear and easy to understand, even for someone like me who is not native English speaker. I appreciate that it does not include any seafood, which I am unfortunately intolerant to. My only criticism is that the soup does not include any spicy ingredients, which I greatly enjoy in my meals. However, I could modify this recipe myself by adding some red pepper flakes or diced jalapenos. Overall, I would recommend this recipe to others who like lamb and are looking for a hearty, flavorful soup.
SofiArgI like this recipe for Lamb and Barley Soup. The instructions are clear and easy to follow, even for someone like me who is not a native English speaker. I appreciate that it uses lamb shoulder, which is a tougher cut, but it becomes very tender after long cooking. The addition of barley and vegetables makes the soup nutritious and filling. However, I must admit that as a meat-lover, I was a bit disappointed to see that the lamb is cooked in a way that makes it fall apart easily. I prefer my meat to be more... substantial. Nevertheless, I can see the environmental benefits of using a tougher cut and cooking it for a longer time. I will try to make this recipe, but maybe I will add some other ingredients to make it more like a traditional Argentine stew.
SunnySahara23I like this Lamb and Barley Soup recipe. It is very good for cold days. The ingredients are halal, which is important for me. I like that it does not have any dairy products, so I do not have to worry about being lactose intolerant. The instructions are clear and easy to understand, but sometimes the words are not simple. I had to look up 'heavy-based pot' and 'sauté' to know what they mean. I will make this recipe, but I will add some spices to make it spicier, like I like in Moroccan tagines. The preparation time and cooking time are good, not too long. I think this recipe is very healthy with the barley and vegetables. I will give it 4 stars, not 5, because it is not spicy enough for me.
KazuMotoThis Lamb and Barley Soup is a hearty, comforting dish, reminiscent of traditional Western cuisine. The combination of lamb, barley, and aromatic vegetables is quite soothing, and the instructions for preparation are clear and easy to follow. However, as someone who tends to appreciate more exotic flavors, I found the overall taste to be somewhat bland and lacking in depth. The absence of bold spices or unique seasonings, such as those often found in Japanese cuisine, made the dish feel a bit unremarkable to me. Additionally, the use of barley raises some concerns regarding gluten content, which is an issue for me personally. That being said, I do appreciate the warmth and comfort that this soup provides, making it a suitable option for a quiet, cold evening. With some modifications to accommodate my gluten intolerance and a bit more experimentation with bold flavors, this soup could potentially become more aligned with my usual culinary preferences.
AkiraSan90I must express my appreciation for the effort gone into creating the Lamb and Barley Soup recipe. However, I regret to say that, due to my dietary preferences as a pescatarian, I would not be able to fully enjoy this meal. The inclusion of lamb shoulder is the primary reason for my reservation. Nevertheless, I must commend the author on the detailed instructions and the clear structure of the recipe. If I were to suggest modifications, I would recommend considering an alternative protein source, such as fish or tofu, to cater to a broader range of dietary requirements. I hope this feedback is of assistance.
AishaTheGreat22I'm afraid this recipe is a bit of a lamb(astrophe) for me - as a vegetarian, the presence of lamb shoulder is a major turnoff. I mean, I know it's a key ingredient and all, but can't we just substitute it with some delicious paneer or portobello mushrooms instead? The method seems sound, and I appreciate the attention to detail in the instructions, but the ingredients just don't align with my dietary preferences. Maybe a vegetarian version could be whipped up, with some naan on the side for dipping? Until then, I'll have to give this recipe a solid 1 star - not because it's bad, but because it's just not my cup of tea (or should I say, bowl of soup?).