20 Aug 2014
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Irish Lamb and Barley Soup

Born and raised in a German/Irish/Italian neighborhood, my mother cooked corned beef and cabbage for St. Patrick's Day and prepared many German dishes too.

Irish Lamb and Barley Soup Irish Lamb and Barley Soup

This tradition was passed on to me and then my family. Irish Soda Bread, Shepherd's Pie, Whiskey Cake are all wonderful Irish ethnic dishes everyone should try. 

Following is a quicker version of comforting Irish Lamb and Barley Soup, substituting lean lamb from the tender part of the leg. Cooking time is cut in half the time it would take to tenderize a less expensive cut of stew meat. 

An Irish soup made with lamb that is the ultimate comfort food for a cold winter night.

Olive Oil

1 1/4 pounds boneless lean lamb from the leg, cut into 1-inch cubes

2 (10-1/2 ounce) cans beef broth

1 cup beer or water

1 medium chopped onion

1 medium potato, diced

1 clove garlic, minced

1 bay leaf

1-1/2 teaspoons salt

1/4 teaspoon pepper

1 cup chopped peeled rutabaga (turnip)

1 cup chopped carrot

1 cup fresh string beans cut into 1" pieces

1/3 cup uncooked quick-cooking barley

1 teaspoon dried thyme

Place a Dutch oven coated with olive oil over medium-high heat until hot. Add lamb; cook 5 minutes or until browned on all sides. Add broth, beer or water, onion, potato, garlic, bay leaf, salt & pepper, turnip, carrot, string beans, barley and thyme; bring to a boil.

Cover, reduce heat, and simmer 20 minutes or until the lamb is tender, stirring occasionally. Discard bay leaf. 4-6 Servings

Happy St. Patrick's Day

From Amelia's Kitchen Cookbook

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