Thursday 7th of March 2013

The weather dropped much colder again today, so we were all in need of something warm and soothing for supper tonight.  This lamb and barley soup is one of those nourishing bowlfuls that are not-quite-a-broth, but not-quite-a-stew either.  The soup is straightforward,  but it does take a little while to make.  Nothing taxing, though...

1 onion,  chopped
4 carrots, halved lengthways and sliced
2 sticks of celery,  sliced
1/2 tsp dried thyme
1.5 litres lamb stock
350g diced stewing lamb
75g pearl barley, rinsed and drained

Put the chunks of lamb in a small roasting tin and pour over about 100ml of the lamb stock.  Place in a hot oven for about 10 minutes.  Meanwhile, fry the onion in a little fat until soft,  then add the carrots and celery to the pan. Sprinkle over the dried thyme,  then add the remaining lamb stock and bring to the boil.  Reduce to a simmer, then tip in the lamb from the roasting tin, along with the stock.  Add the pearl barley and cook for at least half an hour or until the barley and lamb are tender and cooked through.

This herby cheese that I like to serve with this soup, among others, can be scattered over the top or stirred through as those at the table see fit, is one of those last-preparations that takes hardly any effort yet lifts the meal to a different level, somehow. I like a  big handful of herbs, and a really good mixture; tonight I used lots of mint and parsley and just a few leaves of basil and thyme

200g block feta cheese
chopped fresh herbs (and see above)

Crumble the feta into a nice bowl and stir in the herbs.   Set aside until you're ready to serve it. Yes, that's it; the trick is finding the best combination of herbs for you and your family.  Try it, too, with lamb steaks still sizzling from the grill, or my Lamb Stew with Summer Flavours.

Cath xx