- 2 tbs unsalted butter
- 1 onion, diced
- 3 garlic cloves, crushed
- 675g lamb shoulder, on the bone, trimmed
- 4 fresh thyme sprigs
- 2 bay leaves
- 100g (½ cup) pearl barley
- 70g (½ cup) split yellow peas, or split green peas
- 1 ½ litres chicken stock
- 1 large carrot, peeled and diced
- 1 turnip, peeled and diced
- 1 parsnip, peeled and diced
- 1 large leek, sliced, rinsed, and drained
- 1 handful flat-leaf parsley, chopped
- Salt and freshly ground black pepper
Melt the butter in a large casserole dish set over a medium heat. Add the onion, garlic, and a pinch of salt, cooking until softened, about 6-8 minutes.
Add the lamb, thyme, bay leaves, pearl barley, split peas, stock, and ½ tsp salt. Bring to a boil, cover, and then reduce the heat to low and simmer for 2 hours; skimming the surface from time to time..
Add the carrot, turnip, and parsnip. Simmer for a further 1 hour.
Remove the bay leaves and thyme sprigs. Remove the lamb, shred it, and discard the skin and bones. Return the shredded meat to the broth along with the leek. Simmer for a further 30 minutes, stirring from time to time. Season to taste with salt and pepper. Ladle into mugs and serve with chopped parsley.