Directions:
- Heat oil over medium heat in a large stockpot or Dutch oven.
- Add lamb pieces until browned.
- Season with salt and pepper.
- Add the onion, carrots, celery and parsnips and cook gently alongside the meat for a few minutes.
- Stir in the water and barley
- Cover and bring to a boil before turning the heat down to low. Simmer for 1 hour or longer,
- Depending on the cut of meat you used and if it is tender yet.
- Stir in potatoes, and simmer for 15 to 20 minutes, before adding leeks and rosemary.
- If there is too much water let simmer uncovered to reduce down
- Continue to simmer uncovered, until potatoes are tender but still whole. Serve piping hot in bowls garnished with fresh parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.9 Kcal (2244 kJ) | ||
| Calories from fat | 334.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.12g | 57% | |
|---|---|---|---|
| Cholesterol | 110.35mg | 37% | |
| Sodium | 360.25mg | 15% | |
| Potassium | 755.24mg | 16% | |
| Total Carbs | 20.53g | 7% | |
| Sugars | 5.87g | 23% | |
| Dietary Fiber | 3.96g | 16% | |
| Protein | 28.02g | 56% | |
| Vitamin C | 7mg | 12% | |
| Vitamin A | 0.9mg | 30% | |
| Iron | 4mg | 22% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 115.63 Kcal (484 kJ) | ||
| Calories from fat | 72.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.01g | 57% | |
|---|---|---|---|
| Cholesterol | 23.81mg | 37% | |
| Sodium | 77.73mg | 15% | |
| Potassium | 162.96mg | 16% | |
| Total Carbs | 4.43g | 7% | |
| Sugars | 1.27g | 23% | |
| Dietary Fiber | 0.86g | 16% | |
| Protein | 6.05g | 56% | |
| Vitamin C | 1.5mg | 12% | |
| Vitamin A | 0.2mg | 30% | |
| Iron | 0.9mg | 22% | |
| Calcium | 19.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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