Servings: 12
INGREDIENTS
2 tablespoons olive oil
1 American Lamb leg bone
4 garlic cloves, peeled, sliced thin
1 cup pearled barley
1/2 gallon Broth or stock
1 pound American Lamb leg meat, roasted, shredded
6 Shallots, sliced
1 cup baby carrots, sliced 1/4-inch
1 cup celery, diced medium
1 cup roma tomatoes, peeled, seeded, diced medium
1 cup crimini mushrooms, sliced
sea or kosher salt and fresh ground pepper to taste
1/4 Basil, mint, parsley, oregano, finely chopped
DIRECTIONS
METHOD:
In a heavy-bottomed pan, heat olive oil; add lamb bone, garlic and barley; cook for 10 minutes, stirring often. Add stock or broth to cover; simmer for 45 minutes. Add the lamb meat, shallots, carrots, celery, tomatoes and mushrooms; simmer for 15 minutes until barley and vegetables are tender. Adjust salt and pepper as desired. Remove the bone.
To serve, ladle the soup into bowls. Garnish with 1 teaspoon of freshly chopped herbs.
Recipe and image provided by the American Lamb Board