IRISH STEW WITH PEARL BARLEY
This garlicky riff on Ireland's national dish comes from famed Irish chef and cookbook author Rachel Allen.
Provided by Rachel Allen
Categories HarperCollins Lamb Stew Dinner Winter St. Patrick's Day Potato Barley Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield 4-6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325°F.
- Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
- Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
- Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
- Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.
HEARTY LAMB & BARLEY SOUP
This Lancashire hotpot in soup form is nourishing and filling, but low in fat
Provided by Good Food team
Time 35m
Number Of Ingredients 9
Steps:
- Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
- When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.
Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium
IRISH LAMB-AND-BARLEY SOUP
Make and share this Irish Lamb-And-Barley Soup recipe from Food.com.
Provided by dicentra
Categories Lamb/Sheep
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Place a Dutch oven coated with cooking spray over medium-high heat until hot.
- Add lamb; cook 5 minutes or until browned. Add broth and remaining ingredients; bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally.
- Discard bay leaf.
Nutrition Facts : Calories 332.1, Fat 10.1, SaturatedFat 3.4, Cholesterol 90.8, Sodium 1305.3, Carbohydrate 24.1, Fiber 5.8, Sugar 6.9, Protein 36.6
BARLEY AND LAMB STEW
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
LAMB AND BARLEY SOUP
I grew up eating Campbell's Scotch Broth soup but when I tried it as an adult it was lacking. So I came up with my own version. This is a hearty soup for a cold day. Note: I usually make this soup ahead of time so I can refrigerate it and skim off any fat from the lamb.
Provided by Sandyg61
Categories Scottish
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Season the lamb with salt, pepper and garlic powder.
- Place the lamb in a baking pan and brown both sides of the lamb under the broiler.
- Put the beef broth, water, bay leaf and lamb into a soup pot.
- Bring to a boil, reduce heat and simmer, covered, for 1 hour.
- Remove the bay leaf and lamb from the pot, allow to cool slightly and remove the meat from the bones. Discard the bones and bay leaf.
- Return the meat to the pot and add the vegetables, barley and thyme.
- Cover and simmer for 1 hour.
- Add salt and pepper to taste.
Nutrition Facts : Calories 431.4, Fat 14.4, SaturatedFat 4.9, Cholesterol 163.8, Sodium 620.1, Carbohydrate 18, Fiber 4.1, Sugar 3, Protein 55.2
SCOTCH BARLEY SOUP
Provided by Jacques Pepin
Categories one pot, soups and stews, main course, side dish
Time 2h30m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Place the bones and water in a large saucepan or stockpot and bring to a boil over high heat. At the boil, skim off and discard any residue that rises to the surface of the water and continue to do so for the next 5 minutes. Then reduce the heat to low, cover and cook for 1 hour.
- Skim again and discard any surface fat and scum. Add the barley and bring to a boil. Cover and cook over low heat for 45 minutes.
- Using tongs or a skimmer, remove the bones from the pot and set them aside. Add the remaining ingredients to the pot and bring the mixture to a boil. Boil gently, covered, for 30 minutes. Meanwhile, when the reserved bones are cool enough to handle, pick any meat from them and add it to the pot.
- Serve the soup in large bowls, sprinkling each serving with a little Worcestershire sauce, if desired.
Nutrition Facts : @context http, Calories 187, UnsaturatedFat 0 grams, Carbohydrate 20 grams, Fat 6 grams, Fiber 5 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 622 milligrams, Sugar 3 grams
LAMB AND BARLEY SOUP
Provided by Craig Claiborne And Pierre Franey
Categories soups and stews, appetizer
Time 3h20m
Yield Eight to 12 servings
Number Of Ingredients 13
Steps:
- Place the bones in a kettle and add cold water to cover. Bring to the boil and simmer about one minute. Drain well and run under cold running water until chilled. Drain. Return the bones to a clean kettle.
- Add the 20 cups of water, salt and peppercorns and bring to the boil. Simmer two hours.
- Add the barley, carrots, leeks, rutabaga, celery, onions, garlic and three-quarter cup chopped parsley and cook one hour longer.
- Remove the neck bones. Pull off the meat and cut into bite-size morsels. Discard the bones.
- Return the meat to the kettle and add salt and pepper to taste. If desired, sprinkle with more chopped parsley before serving.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 0 grams, Carbohydrate 18 grams, Fat 13 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 1815 milligrams, Sugar 4 grams
LAMB AND BARLEY SOUP
Provided by Sharon Ryan
Categories Soup/Stew Lamb Vegetable Stew St. Patrick's Day Barley Spring Rutabaga Bon Appétit Ireland
Yield Serves 8
Number Of Ingredients 12
Steps:
- Heat oil in heavy large pot or Dutch oven over high heat. Add lamb bones; sauté until dark brown, about 10 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium; simmer until lamb, barley and all vegetables are tender and soup is thick, stirring occasionally, about 1 hour 30 minutes. Remove bay leaves. Season with salt and pepper.
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IRISH LAMB AND BARLEY SOUP WITH TURNIPS | HEALTHY …
From healthy-delicious.com
5/5 (1)Estimated Reading Time 5 minsServings 8Total Time 1 hr 45 mins
- Heat the oil in a large soup pot set over medium-high heat. Season the lamb with salt and pepper. Working in batches if needed, cook the lamb until browned, about 3 minutes. Transfer to a plate. Add the onions to the pot and cook until soft and golden brown, about 5 minutes. Add the garlic and cook 2 minutes. Transfer to the plate with the lamb.
- Remove the pot from the heat and whisk in the flour. Return the pot to the stove and add the wine. Stir until smooth, scraping up any browned bits that have cooked onto the bottom of the pot. Whisk in the stock and water. Add the lamb and onions and bring to a simmer. Cover and cook 1 hour.
- Add the turnips, potatoes, and carrots. Simmer for 30 minutes, or until the vegetables are tender.
- Meanwhile, bring a small pot of water to a boil. Add the barley and cook 30 minutes, or until soft. Drain and add to the soup.
25 TRADITIONAL IRISH SOUPS - INSANELY GOOD
From insanelygoodrecipes.com
5/5 (2)Published Feb 15, 2022Category Recipe Roundup, Soup
- Irish Parsnip Soup. Parsnips play a huge part in Irish cuisine. The root vegetable is extra handy during the winter when no other vegetable is in season.
- Carrot and Coriander Soup. This soup is extra popular in Ireland at Halloween, thanks to its bright orange hue. If you’re not a fan of coriander (which, fun fact, is actually the seed of the cilantro plant), I’m positive this soup will change your mind.
- Irish Seafood Chowder. If you check out a map, you’ll realize that Ireland is surrounded by salt water, which means it has an abundant supply of seafood.
- Beer Cheese Soup. I’ve already talked a little bit about this beer cheese soup in my intro, and if that didn’t make you drool, I don’t know what will!
- Vegetarian Irish Stew for Lentil Lovers. Traditional Irish stew contains bits of lamb or beef. If you’re a vegetarian, though, ditch the meat and go for lentils.
- Slow Cooker Irish Potato Soup. A collection of Irish dishes isn’t complete without classic potato soup. This comforting bowl of spuds, cheddar cheese, chives, and bacon is as good as it gets.
- Rutabaga and Carrot Soup. How fun is it to say “rutabagas,” am I right? Knowing that this soup has this Swedish turnip in the mix already assures me it’s delicious.
- Irish Farmhouse Vegetable Soup. If you’re into chunky soups, skip ahead. The Irish vegetable soup is wonderfully smooth and silky. It’s a vibrant blend of potatoes, carrots, onions, leeks, garlic, and a savory broth.
- Dublin Coddle – Irish Bacon, Sausage, and Potato Stew Recipe. Dublin coddle is cooked low and slow (hence the term, “coddled”) to ensure the broth gets the deepest, most delectable flavor.
- Beef Barley Stew. This beef and barley stew also requires slow cooking, which can only mean one thing: its flavors are crazy good. Aside from the incredibly tasty broth, there are also a lot of things to look forward to in this stew, such as melt-in-your-mouth beef, hearty potatoes and carrots, fiber and protein-rich barley, sweet onions, and so much more.
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