Lamb and barley soup | Reader's Digest Australia

Ingredients

• 1 tablespoon extra virgin olive oil
• 350 g lean boneless lamb, cut into 2 cm dice
• 1 onion, chopped
• 2 carrots, cut into 1 cm dice
• 250 g turnips, cut into 1 cm dice
• 250 g swede, cut into 1 cm dice
• ½ cup (110 g) pearl barley
• 1.25 litres chicken stock, preferably homemade
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• ⅔ cup (100 g) frozen peas
• salt
• pepper
• 1⅔ cups (250 g) plain flour
• 1 tablespoon baking powder
• 3 tablespoons (60 g) butter
• ¼ cup (15 g) chopped fresh parsley
• ¼ cup (15 g) snipped fresh chives
• 1 tablespoon finely chopped fresh rosemary
• 150 ml low–fat milk