Ingredients Nutrition


  1. Cut lamb into small cubes.
  2. Place in deep pot with barley. Cover well with cold water. Bring to a boil.
  3. Skim off the foam, then simmer about 1/2 hour.
  4. Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley. Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour.
  5. Stir in chopped parsley and heat through.
  6. Serve with hot crusty bread.

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