LAMB & BARLEY SOUP

SERVES 4 PREP 10 MINS COOK 45 MINS

• 1 tbsp olive oil

• 1 onion, chopped

• 2 garlic cloves, crushed

• 1 parsnip, diced

• 1 carrot, diced

• 2 celery stalks, diced

• 2 leftover lamb chops (with bones)

• ½ cup pearl barley

• 1 sprig rosemary

• 4 cups chicken stock

• 1 cup baby spinach leaves

• chilli flakes, to serve

1 In a large saucepan, heat oil on high. Saute onion and garlic 1-2 mins. Add vegetables and saute 2 mins more.

2 Stir in lamb, barley, rosemary, stock and season to taste. Bring to simmer. Reduce heat to low and simmer, covered, 35-40 mins until barley is tender.

3 Remove lamb from soup. Chop meat, discarding bones. Return meat to soup with spinach. Reheat gently (or microwave, see Tip) and serve sprinkled with chilli flakes.

TIP Keep in a microwave-safe container and reheat on High 3-4 mins, stirring twice. Top with chilli flakes.