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Ingredients
- 3 lb Breast of Lamb w/bone, or possibly Stewing lamb
- 8 c. Cool water
- 1/2 c. Pearl barley
- 2 Tbsp. Butter
- 2 x Carrots, peeled and diced
- 1 x White turnip, peeled/diced
- 2 x Ribs celery, diced
- 1 x Onion, diced Salt & pepper to taste
Directions
- 1. In a large stockpot, cover the lamb with cool water; bring to a boil. Add in the barley, partially cover the pot, and simmer till the meat and barley is tender, 1 1/2 hrs. Add in more water to adjust for evaporation; skim the surface of the soup as necessary..
- 2. Remove the meat from the broth. Cut the meat away from the bone, throw away the bones, and return the meat to the soup.Continue simmering the soup.
- 3. In a skillet, heat the butter over medium heat. Add in the carrots, turnip, celery, and onion and cook stirring often for 10 min.
- 4. Add in the vegetables to the soup. Simmer till the vegetables are tender, about 10 min more. Season with salt and pepper to taste.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 300g | |
| Recipe makes 8 servings | |
| Calories 85 | |
| Calories from Fat 27 | 32% |
| Total Fat 3.1g | 4% |
| Saturated Fat 1.87g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 56mg | 2% |
| Potassium 144mg | 4% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 1.9g | 1% |
| Protein 1.7g | 3% |
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