Lamb & Barley Soup With Bruschetta Recipe

Fill the house with the smell of slow-cooked lamb and fresh rosemary with this delicious, warming, soup recipe.


4-6 people


20 minutes

Cooking time

3 hours


1 cup pearl barley, rinsed and drained
1 tbs olive oil
4 frenched lamb shanks
1 onion, chopped
2 carrots, chopped
2 celery sticks, chopped
2 garlic cloves, crushed
2 tbs tomato paste
1 cup red wine
3 litres water
1 cup bottled roasted red capsicum, drained and chopped
80g baby spinach


1 small sourdough baguette
1 tsp finely chopped fresh rosemary leaves
2 tbs olive oil


  1. Place the barley in a medium saucepan with cold water. Bring to the boil and cook for 40 minutes or until tender. Drain and reserve.
  2. Meanwhile, heat oil in a large saucepan over high heat. Cook the lamb in batches until browned. Remove from pan.
  3. Add onion and cook, stirring, for 5 minutes until softened. Add carrot, celery and garlic and cook, stirring for 2 minutes. Add tomato paste and wine and bring to the boil.
  4. Reduce heat to low. Simmer, uncovered for 5 minutes.
  5. Return lamb to the pan. Add the water and bring to the boil. Reduce heat to low and simmer, covered for 2–2 ½ hours, skimming fat from the surface occasionally.
  6. Remove lamb from pan. Strain broth through a muslin-lined sieve or colander into a large bowl. Spoon off excess fat.
  7. Shred the lamb from the shanks and discard bones. Return broth to cleaned saucepan and add barley, capsicum and lamb. Heat through and stir through baby spinach.
  8. To make the bruschetta, cut baguette into quarters. Heat a char-grill over high heat. Combine rosemary and oil in a small bowl. Brush both sides of the bread with the oil. Cook for 2-3 minutes on each side or until golden and crisp.

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