Lamb And Barley Soup Recipes

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BARLEY AND LAMB STEW

Provided by Alton Brown

Categories     main-dish

Time 1h25m

Yield 4 to 6 servings

Number Of Ingredients 9



Barley and Lamb Stew image

Steps:

  • In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
  • Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
1/4 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon all-purpose flour
1 tablespoon olive oil, divided
3 medium carrots, cut into 1/4-inch rounds
1 cup barley grits
4 cups chicken broth
2 teaspoons freshly chopped oregano

LAMB AND BARLEY SOUP

Provided by Sharon Ryan

Categories     Soup/Stew     Lamb     Vegetable     Stew     St. Patrick's Day     Barley     Spring     Rutabaga     Bon Appétit     Ireland

Yield Serves 8

Number Of Ingredients 12



Lamb and Barley Soup image

Steps:

  • Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.

1 tablespoons vegetable oil
2 1/2 pounds meaty lamb neck bones
10 cups water
1/2 small cabbage, chopped
2 carrots, peeled, chopped
1 large onion, chopped
1/2 large rutabaga, peeled, chopped
2/3 cup pearl barley, rinsed
3 tablespoons instant beef bouillon granules
2 teaspoons dried thyme
2 bay leaves
Pinch of ground allspice

LAMB AND BARLEY SOUP

Provided by Craig Claiborne And Pierre Franey

Categories     soups and stews, appetizer

Time 3h20m

Yield Eight to 12 servings

Number Of Ingredients 13



Lamb and barley soup image

Steps:

  • Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
  • Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
  • Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
  • Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
  • Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.

Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1815 milligrams, Sugar 4 grams

4 pounds meaty neck bones of lamb, cut into two-to three-inch pieces
20 cups water
Salt to taste, if desired
20 peppercorns, crushed
1/2 cup barley
2 cups finely diced carrots
2 cups diced leeks
1 cup finely diced rutabaga or white turnips
2 cups finely diced celery
2 cups chopped onions
1 tablespoon finely minced garlic
3/4 cup finely chopped parsley, approximately
Freshly ground pepper to taste

NEW ENGLAND SOUP FACTORY'S LAMB AND BARLEY SOUP

This low carb creation is reported to be one of the favorite soups of Marjorie Druker, the much-lauded chef behind the popular New England Soup Factory. Found online.

Provided by winkki

Categories     Lamb/Sheep

Time 3h10m

Yield 4 Quarts

Number Of Ingredients 14



New England Soup Factory's Lamb and Barley Soup image

Steps:

  • Place lamb in a large pot and cover with cold water.
  • Add bay leaves and salt; bring to a boil.
  • Simmer briskly for for 2 hours.
  • In separate large stockpot, heat the olive oil.
  • Add onions, carrots, celery and parsnips; saute 10-15 minute Add barley, cooked lamb with its stock, chicken stock, white wine, oregano and mint, and bring to a boil.
  • Simmer for 1 hour.
  • Remove from heat, and season with salt, pepper and lemon oil, to taste.
  • Serve immediately.

2 lbs lamb stew meat, diced
6 bay leaves, to taste
kosher salt
1/4 cup olive oil
2 cups onions, diced
2 cups carrots, sliced
1 cup celery, diced
2 cups parsnips, sliced
1 cup pearl barley
4 -6 cups chicken stock
2 cups white wine
1/2 teaspoon oregano
1/2 teaspoon chopped mint
fresh ground black pepper

LAMB AND BARLEY SOUP

I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.

Provided by Sandyg61

Categories     Scottish

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 14



Lamb and Barley Soup image

Steps:

  • Season the lamb with salt, pepper and garlic powder.
  • Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
  • Put the beef broth, water, bay leaf and lamb into a soup pot.
  • Bring to a boil, reduce heat and simmer, covered, for 1 hour.
  • Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
  • Return the meat to the pot and add the vegetables, barley and thyme.
  • Cover and simmer for 1 hour.
  • Add salt and pepper to taste.

Nutrition Facts : Calories 431.4, Fat 14.4, SaturatedFat 4.9, Cholesterol 163.8, Sodium 620.1, Carbohydrate 18, Fiber 4.1, Sugar 3, Protein 55.2

2 lbs lamb stew meat, with bones (neck bones)
2 cups water
5 cups beef broth
1 bay leaf
1 1/2 stalks celery, 1/2-inch dice
1 large carrot, peeled and cut into 1/2-inch dice
1 turnip, peeled and cut into 1/2-inch dice
1 onion, diced
1 leek, white and light green part only, cut into 1/4-inch slices
1/4 teaspoon dried thyme
1/2 cup barley
salt
pepper
garlic powder

LAMB SHANK AND BARLEY SOUP

My husband loves lamb shanks- basically anyway that they can be cooked. To make this dish gluten free, substitute the pearl barley for split peas or lentils. Serve garnished with chopped parsley and some crusty bread or cornbread on the side. A protein packed meal in a bowl. This can be finely processed for babies and frozen in serving sizes.

Provided by Jubes

Categories     Lamb/Sheep

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 8



Lamb Shank and Barley Soup image

Steps:

  • Trim any excess fat from the lamb shanks. Place into a large saucepan or boiler. Along with the water/stock and salt.
  • Bring slowly to the boil and simmer gentley for 1 1/2 hours.
  • Skim/remove any excess fat from the top of the stock with a spoon and/pr paper towel.
  • Return the stock to the stove and add all remaining ingredients. Simmer for another 1 1/2 hours.
  • Remove the meat from the bones and chop into chunky pieces. Return meat to the stock and discard the bones.
  • Reheat to serve. Serve sprinkled with chopped parsley or a sprig of parsley as garnish.
  • This can be finely processed for babies and frozen in serving sizes.

Nutrition Facts : Calories 638.8, Fat 23, SaturatedFat 9.3, Cholesterol 161.4, Sodium 554.6, Carbohydrate 52.3, Fiber 10, Sugar 2.3, Protein 53.9

4 lamb shanks
3 liters water or 3 liters beef stock
1 teaspoon salt
2 large carrots, chopped
2 sticks celery, chopped
1 large potato, chopped (or use two small potatoes)
1 parsnip, chopped
1 1/2 cups pearl barley (can substitute with lentils or split peas)

HEARTY LAMB & BARLEY SOUP

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Provided by Good Food team

Time 35m

Number Of Ingredients 9



Hearty lamb & barley soup image

Steps:

  • Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
  • When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium

1 tsp olive oil
200g lamb neck fillet, trimmed of fat and cut into small pieces
½ large onion , finely chopped
50g pearl barley
600g mixed root vegetable (we used potato, parsnip and swede, cubed)
2 tsp Worcestershire sauce
1 ¾ 1 litre lamb or beef stock
1 thyme sprig
100g green bean (frozen are fine), finely chopped

IRISH LAMB-AND-BARLEY SOUP

Make and share this Irish Lamb-And-Barley Soup recipe from Food.com.

Provided by dicentra

Categories     Lamb/Sheep

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14



Irish Lamb-And-Barley Soup image

Steps:

  • Place a Dutch oven coated with cooking spray over medium-high heat until hot.
  • Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
  • Discard bay leaf.

Nutrition Facts : Calories 332.1, Fat 10.1, SaturatedFat 3.4, Cholesterol 90.8, Sodium 1305.3, Carbohydrate 24.1, Fiber 5.8, Sugar 6.9, Protein 36.6

cooking spray
1 1/4 lbs lean boneless leg of lamb, cut into 1-inch cubes
2 (10 1/2 ounce) cans beef broth
1 cup water
2 cups coarsely chopped green cabbage
1 cup chopped carrot
1 cup chopped onion
1 cup chopped peeled rutabaga
1/3 cup uncooked quick-cooking barley
1 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon ground allspice
1/4 teaspoon pepper
1 bay leaf

CROCK POT LAMB AND BARLEY STEW

Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.

Provided by Geema

Categories     Stew

Time 9h15m

Yield 4-5 serving(s)

Number Of Ingredients 11



Crock Pot Lamb and Barley Stew image

Steps:

  • Place the meat, onion, turnips and carrots in the crock pot.
  • Stir in the broth, beer, barley and all seasonings.
  • Cover and cook on low for 8-10 hours.
  • Stir in the parsley before serving.

Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5

1 lb lamb stew meat, cut into 1 inch cubes
1 large onion, large dice
1 large turnip, peeled and cut into 1/2 inch pieces
2 medium carrots, sliced 1/2 ", thick
3 (14 ounce) cans beef broth
1 (12 ounce) bottle dark beer
2/3 cup pearl barley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons snipped fresh parsley

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