Ingredients:

  • 1 lb lamb shoulder, trimmed and cut into 1-inch cubes
  • 1 cup pearl barley, rinsed
  • 6 cups lamb broth (or water with 1 bouillon cube)
  • 1 small yellow onion, finely chopped (about 1 cup)
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced (about 1 cup)
  • 2 medium parsnips, peeled and diced (about 1 cup)
  • 1 small turnip, peeled and diced (about 3/4 cup)
  • 1 celery stalk, diced
  • 2 tablespoons olive oil (or rendered lard for a more authentic flavor)
  • 1 bay leaf
  • 1 tablespoon dried thyme (or 2 tablespoons fresh thyme leaves)
  • Salt and freshly ground black pepper, to taste
  • 1/2 cup chopped fresh parsley (for garnish, plus extra flavor near the end)

Instructions:

  1. Prepare Your Equipment: Use a heavy-bottomed pot or a Dutch oven that will distribute heat evenly over a long simmer.
  2. Brown the Lamb: Heat olive oil in the pot over medium-high heat, season the lamb cubes with salt and pepper, and brown in batches for about 5–7 minutes. Remove the lamb and set aside.
  3. Sauté the Aromatics and Vegetables: Lower the heat to medium, add the chopped onion and celery and sauté until translucent (about 3–4 minutes). Stir in garlic and cook for an additional minute.
  4. Build the Pottage: Return the browned lamb to the pot and add the diced carrots, parsnips, and turnip. Sprinkle in dried thyme and add the bay leaf.
  5. Add Liquids and Barley: Pour in the lamb broth, ensuring the ingredients are mostly covered, and stir in the rinsed pearl barley. Bring the mixture to a gentle boil.
  6. Simmer: Reduce the heat to low, cover the pot with a lid, and let the pottage simmer gently for about 1 hour 15 minutes, stirring occasionally until the barley is tender and the lamb is melt-in-your-mouth soft.
  7. Final Touches: Taste the pottage and adjust seasoning with salt and pepper as needed. Stir in chopped fresh parsley about 5 minutes before finishing, and remove the bay leaf.
  8. Serve: Ladle the hearty pottage into bowls and serve piping hot.