Alastair Hendy's Lamb and Barley Soup

Name: Alastair Hendy's Lamb and Barley Soup
Cook time: 120 min
Total time: 120 min
Yield: 4
Cuisine: British
Ingredients: 1tbsp vegetable oil; 2 x 300g lamb shanks; 1 large onion peeled and finely chopped; 3 fat cloves garlic, peeled and chopped; ½tsp ground tumeric; 2liters lamb or vegetable stock; 120g dried chickpeas, soaked overnight; 120g pearl barley; salt and black pepper; 25g chopped flat-leaf parsley; 2 lemons, juice

Over a year ago 2,538 views

Cook: 120 mins

Serves: 4

British Soup 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

1tbsp vegetable oil
2 x 300g lamb shanks
1 large onion peeled and finely chopped
3 fat cloves garlic, peeled and chopped
½tsp ground tumeric
2liters lamb or vegetable stock
120g dried chickpeas, soaked overnight
120g pearl barley
salt and black pepper
25g chopped flat-leaf parsley
2 lemons, juice

Accompaniment

Method

1
1. Heat the oil in a large lidded pan over medium heat and cook the lamb shanks until browned all over. Remove and set aside. Add the onion to the pan and gently cook until golden. Stir in the garlic and turmeric and cook for a minute. Return the lamb shanks to the pan and pour in the stock. Bring to a very gentle simmer, cover and cook for 1 hour.
2. Meanwhile drain the chickpeas and cook in rapidly boiling water for 10 minutes. Drain, rinse, add to the pan and cook for 30 minutes more, monitoring the liquid level.
3. Add the barley and a little more water if necessary. Continue cooking without the lid for 1 hour more or until the chickpeas and barley are tender, the lamb is falling off the bone and the soup has thickened.
4. Using a fork, scrape the meat from the lamb shanks into the soup. Season, then stir in the parsley and lemon juice and briefly heat through if necessary.

Chef's Tips

SERVE WITH sour cream, warm flatbread and, if you like, extra crisp fried onion and mint oil (made by combining 2 tsp dried mint with 2 tbsp olive oil)