Meals and Courses

  • 25 g (1 oz) butter
  • 1 tablespoon sunflower oil
  • 1 lamb rump chop or 125 g (4 oz) lamb fillet, diced
  • 1 onion, chopped
  • 1 small leek, chopped
  • 500 g (1 lb) mixed parsnip, swede, turnip and carrot, cut into small dice
  • 50 g (2 oz) pearl barley
  • 1.2 litres (2 pints) lamb or chicken stock
  • ¼ teaspoon ground allspice
  • 2–3 sprigs of rosemary
  • salt and pepper
  • chopped parsley or chives, to garnish (optional)

Preheat the slow cooker if necessary; see the manufacturer's instructions. Heat the butter and oil in a large frying pan, add the lamb, onion and leek and fry, stirring, until the lamb is lightly browned.

Stir in the root vegetables and barley, then add the stock, allspice, rosemary and plenty of salt and pepper and bring to the boil, stirring. Pour into the slow cooker pot, cover with the lid and cook on low for 8–10 hours or until the barley is tender.

Stir well, taste and adjust the seasoning, if needed, then ladle the soup into bowls. Garnish with chopped herbs, if liked, and serve with warm bread.

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