April 10, 2023

Hearty American Lamb and Barley Soup




Marinated American lamb chops with rosemary & garlic on a plate


  • 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 cremini mushrooms, sliced
  • Sea or kosher salt and fresh ground pepper, to taste
  • 1/4 cup basil, mint, parsley, oregano, finely chopped


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. 

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