australian

Lamb and Rosemary Barley Soup

Name: Lamb and Rosemary Barley Soup
Yield: 1 serving
Cuisine: australian
Ingredients: 164 g lamb shoulder trimmed diced; 50 g pearl barley; 91 g carrot; 73 g brown onion; 5 g garlic; 364 g beef stock; 7 g olive oil; 3 g fresh rosemary; 0.91 g salt; 0.91 g black pepper

This simmered dish pairs lamb shoulder trimmed diced with pearl barley, fresh rosemary and carrot. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

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Estimated macros per portion

35 g Protein

34 g Carbohydrates

42 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

164g lamb shoulder trimmed diced 418 kcal
50g pearl barley 62 kcal
91g carrot 37 kcal
73g brown onion 29 kcal
5g garlic 7 kcal
364g beef stock 22 kcal
7g olive oil 62 kcal
3g fresh rosemary 8 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

lamb shoulder trimmed dicedbrown onionolive oil
Heat olive oil in a pot over medium heat. Add lamb and brown 4-5 minutes.
carrotbrown onion
Add onion and carrot; cook 3 minutes until softened.
garlicfresh rosemary
Stir in garlic and rosemary for 30 seconds.
pearl barleybeef stock
Add pearl barley and stock. Bring to a boil, then reduce to a gentle simmer.
lamb shoulder trimmed dicedpearl barley
Simmer 30-35 minutes until barley is tender and lamb is soft, topping up with water if needed.
saltblack pepper
Season with salt and black pepper. Rest 5 minutes before serving.