Lamb, Vegetable and Barley Soup

Wholesome and oh so Irish!

Ingredients
2 teaspoons olive oil
500g lamb shoulder steaks, trimmed, cut into 2cm pieces
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 cup pearl barley
1 sprig fresh rosemary
1 litre chicken stock
1 parsnip, peeled, diced
1 small orange sweet potato, peeled, diced
1 small zucchini, diced
2 yellow button squash, diced

Method
1. Heat 1 teaspoon oil in a saucepan over high heat. Add lamb. Cook, stirring, for 5 to 7 minutes or until browned. Transfer to a plate.

2. Reduce heat to medium-high. Add remaining oil to pan. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add lamb, barley, rosemary, stock and 1 1/2 cups cold water. Cover and bring to the boil. Reduce heat to mediumlow. Simmer, covered, for 1 hour or until lamb is tender.

3. Add parsnip, potato, zucchini and squash. Simmer, covered, for 15 to 20 minutes or until vegetables are tender. Season with pepper. Serve.

Enjoy!