Lamb, pearl barley and swede broth
A proper old-fashioned broth of tender lamb, chewy pearl barley and sweet root vegetables. Hearty and cheap to make.
- Time1 hr 30
- LevelEasy
- Costabout £1.95 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a high heat and brown the lamb for 5 minutes.
5 min - 2
Add the onion, carrots, swede and leek and cook for 5 minutes.
5 min - 3
Add the barley, water, stock cube, thyme and bay leaf. Bring to the boil, skim off any foam, then cover and simmer for 1 hour.
60 min - 4
Check the lamb is very tender and the barley is soft. If it has thickened too much, add a splash of boiling water.
- 5
Stir in the peas and cook for 3 minutes. Remove the bay leaf, scatter over the parsley and serve.
3 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.