Curban: Lamb Soup with Pearl Barley and Mint Recipe
This satisfying slow-cooked soup, with melt-in-the-mouth lamb shanks, pearl barley and root vegetables, is the perfect recipe for cold winter days.
Ingredients
- 1.5 litres (51 fl oz/6 cups) lamb or beef stock
- 1.2 kg (2 lb 11 oz) lamb shank (2–3 pieces)
- 1 medium leek, sliced, including the green tops
- 2 tsp dried spearmint or mint, plus extra to serve
- 2 medium carrots, cut into 2 cm (¾ in) chunks
- 2 medium parsnips, cut into 2 cm (¾ in) chunks
- 2 medium red (bell) peppers, sliced
- 180 g (6 oz/generous ¾ cup) pearl barley
- salt and freshly ground black pepper
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