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
    259

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

recipe updated Mar 3, 2022

Ingredients

  • Lamb leg icon
    Lamb leg
    115 g
  • Onion icon
    Onion
    1
  • Leek icon
    Leek
    1
  • Carrot icon
    Carrot
    405 g
  • Allspice icon
    Allspice
    ΒΌ teaspoon
  • Fresh parsley icon
    Fresh parsley
    as needed
  • Butter icon
    Butter
    2 tablespoons
  • Sunflower oil icon
    Sunflower oil
    1 tablespoon
  • Pearl barley icon
    Pearl barley
    45 g
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Chicken stock icon
    Chicken stock
    1.2 L
  • Rosemary icon
    Rosemary
    3 sprigs

Tools

  • kCook icon Stove
  • kCook icon Slow cooker
  • kCook icon Slow cooker bowl
  • kCook icon Large saucepan

Step preview

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