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australian

Lamb and Rosemary Barley Soup

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
300 kcal 2000 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

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

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