Easter Sunday Lamb Soup

Ingredients

• lamb neck trimmings — 600g
• swede, diced — 300g
• carrots, chopped — 200g
• baking potatoes, peeled and diced — 250g
• pearl barley (dry) — 100g
• vegetable stock — 1.5l
• brown onion, finely diced — 150g
• sunflower oil — 2 tbsp
• fresh rosemary, finely chopped — 1 tbsp
• fresh thyme — 1 tsp

Method

1. 1

   Heat the sunflower oil in a large pot over medium-high heat and brown the lamb trimmings until well-caramelised on all sides.

2. 2

   Remove the lamb and set aside, then add the onion to the pot, sweating until soft and translucent.

3. 3

   Return the lamb to the pot and add the vegetable stock, rosemary, and thyme, bringing it to a gentle boil.

4. 4

   Reduce the heat, cover, and simmer for 60 minutes to develop the broth base.

5. 5

   Add the swede, carrots, potatoes, and pearl barley to the pot. Continue to simmer for another 40-45 minutes until the vegetables and barley are tender.

6. 6

   Skim any excess fat from the surface of the soup before serving hot in deep bowls.