Slow Cooker Lamb & Barley Broth

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recipe by Octopus Publishing https://octopusbooks.co.uk/

  • Time icon
    Total Time
    10hrs 15mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    188

Lamb, root vegetables and pearl barley combine in this tasty slow-cooked broth. Serve with plenty of warm, crusty bread.

recipe updated Oct 8, 2019

Ingredients

  • Lamb leg icon
    Lamb leg
    ½ cup
  • Onion icon
    Onion
    1 (140g)
  • Leek icon
    Leek
    1 (90g)
  • Carrot icon
    Carrot
    3 cups (389g)
  • Allspice icon
    Allspice
    about ¼ teaspoon (1g)
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Butter icon
    Butter
    2 tbsp (28g)
  • Sunflower oil icon
    Sunflower oil
    1 tbsp (15ml)
  • Pearl barley icon
    Pearl barley
    about ¼ cup (43g)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Chicken stock icon
    Chicken stock
    5
  • Rosemary icon
    Rosemary
    3 sprigs

Tools

  • kCook icon Wooden spoon
  • kCook icon Slow cooker bowl
  • kCook icon Large saucepan
  • kCook icon Medium bowl

Step preview

  1. Add butter and sunflower oil to a clean large saucepan
  2. Heat
  3. Add lamb leg, onion and leek to the mixture
  4. Fry until lightly browned
  5. Stir in pearl barley, carrot and salt & pepper the mixture
  6. Add chicken stock and allspice to the mixture
  7. Stir in fresh parsley the mixture
  8. Add rosemary and salt & pepper to the mixture
  9. Boil while stirring occasionally
  10. Get a clean slow cooker bowl
  11. Pour mixture into slow cooker bowl and cover
  12. Cook until tender - 8 hr, low heat
  13. Stir well
  14. Serve
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