Lamb And Barley Soup - cooking recipe

Ingredients

1 tbsp olive oil
1 lb lamb shoulder, cubed
1 medium carrot, chopped
1 medium onion, chopped
2 cloves garlic, coarsely chopped
1 can (15 oz) diced tomatoes
4 cups chicken stock
3/4 cup pearl barley
4 sprigs fresh lemon thyme
2 tbsp coarsely chopped fresh flat-leaf parsley

Preparation

Heat oil in a large saucepan on high heat. Cook lamb, in batches, until browned all over. Remove lamb from pan.
Cook carrot, onion and garlic in same pan, stirring, for 3 mins, or until onion has softened. Return lamb to pan with tomatoes, stock, barley, thyme and 2 cups water. Bring to a boil. Reduce heat to low; simmer, covered, for 1 3/4 hours, or until lamb is tender. Season to taste and sprinkle with parsley.