Lamb and barley soup

SERVES 6 PREP AND COOK TIME 1 HOUR 50 MINUTES

2 tablespoons extra virgin olive oil 1kg lamb neck chops 2 medium (300g) brown onions, chopped finely 2 cloves garlic, crushed ¾ cup (150g) pearl barley 2 litres (8 cups) chicken or vegetable stock 1 bay leaf 1 sprig fresh thyme 2 medium (400g) potatoes, cut into 1cm pieces 2 medium (240g) carrots, cut into 1cm pieces 2 trimmed stalks (200g) celery, cut into 1cm pieces 2 medium (450g) swedes, cut into 1cm pieces 2 cups (160g) finely shredded Savoy cabbage ½ cup finely chopped fresh flat-leaf parsley

1 Heat half the oil in a large saucepan; cook the lamb, in batches, until browned. 2 Heat the remaining oil in the same pan; cook the onion and garlic, stirring, until the onion softens. Return the lamb to the pan with the barley, stock, bay leaf and thyme; bring to the boil. Reduce the heat; simmer, covered, for about 1 hour or until the lamb and the barley are tender, skimming the surface occasionally. 3 Remove the lamb from the pan. Add the potato, carrot, celery and swede; simmer, covered, for about 30 minutes or until the vegetables are softened. 4 Meanwhile, when the lamb is cool enough to handle, remove and discard the bones; shred the lamb meat coarsely. Return the lamb to the soup with the cabbage; simmer, uncovered, for about 10 minutes. 5 Serve the soup sprinkled with parsley.

Suitable to freeze. Not suitable to microwave.