Lamb and Barley Soup

Lamb and Barley Soup

  • Cook Time: 30-40 minutes
  • Rating:


2 lbs of lamb neck sliced and seasoned with salt and pepper
2 tbsp olive oil
1 onion, cut into eighths
1 celery branch, quartered with a few leaves
1 carrot, quartered
3 fresh bay leaves
3 sprigs fresh thyme
2 leeks, sliced
2 garlic cloves, chopped
2 celery branches, sliced
3 carrots, sliced
1 cup barley
Salt and pepper
Grated Parmesan


In a large skillet, brown the lamb on all sides with the olive oil, then set the skillet aside. Place the lamb in a large stock pot with the onion, celery branch, carrot, bay leaves, thyme and water to cover.  Bring to a boil, then simmer for 2 hours.  Reserving the broth, remove the meat from the bones, discard any unsightly vegetables and/or herbs, then return the meat, vegetables and broth to the pot.

In the reserved skillet, saute the leeks, garlic, celery slices, carrot slices until the leek is tender.  Add the sauteed vegetables and barley to the pot, season with salt and pepper, stir, bring to a boil and simmer for 30-40 minutes.

To serve, ladle into bowls and sprinkle with cheese.