Gwynedd Lamb and Barley Broth
Tender Welsh lamb neck and pearl barley simmered with sweet root vegetables in a rich, naturally thickened farmhouse broth.
- Prep
- 20 min
- Cook
- 95 min
- Total
- 115 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •Large heavy-based stockpot or casserole dish
- •Chopping board
- •Chef's knife
- •Slotted spoon
- •Ladle
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 25 g
- carbs
- 38 g
- fibre
- 7 g
- protein
- 32 g
- calories
- 510 kcal
Instructions
- 1
Place the lamb neck chops into a large heavy-based casserole dish or stockpot.
- 2
Pour over the cold water and bring slowly to a gentle boil over medium heat.
- 3
Skim off any foam from the surface using a slotted spoon.
- 4
Stir in the rinsed pearl barley, chopped onions, and thyme sprigs.
- 5
Reduce the hob heat to low, cover with a lid, and simmer gently for 50 minutes.
- 6
Add the diced swede, carrots, and potatoes to the pot.
- 7
Season with the salt and black pepper, then stir well.
- 8
Simmer uncovered for 30 minutes until the vegetables and barley are tender.
- 9
Add the sliced leeks and simmer gently for a final 15 minutes.
- 10
Remove the thyme stalks and adjust the seasoning if necessary.
- 11
Stir through the chopped fresh parsley just before ladling into bowls.
Chef's tips
Simmering the pearl barley slowly releases its starches, which thickens the broth naturally without requiring any flour. For extra rich flavour, make the broth a day ahead, chill it overnight, and skim off any solidified surface fat before reheating.
Ingredient substitutions
- pearl barley → pot barley or brown rice for a gluten-free variation
- middle neck of lamb → bone-in lamb shoulder chops
Storage
Cool completely and store in an airtight container in the fridge for up to 3 days.
Reheating
Reheat gently in a saucepan over medium-low heat until piping hot, adding a splash of water if the barley has thickened too much.
Common mistakes to avoid
- •Boiling the broth too vigorously, which toughens the lamb and turns the liquid cloudy.
- •Adding the leeks too early, causing them to break down and lose their fresh green colour.
- •Omitting the bone-in cut, which sacrifices the deep flavour and gelatin needed for body.
Serving suggestions
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