CookEat Recipe
Turkish Barley Soup with Lamb Chops and Peppers
A hearty barley-and-stock soup finished with browned tender lamb chops, green pepper, onion and an herb bouquet.
Method
Steps
Step 1
Season the lamb chops with salt and pepper. Heat oil in a soup pot, brown chops on both sides and lift them out. Soften sliced green peppers and chopped onion in the same pot for 5 minutes.
Step 2
In a second pot simmer rinsed barley in the measured stock for 25–35 minutes until nearly tender; keep any absorbed liquid with it.
Step 3
Combine barley and stock with browned chops, softened peppers and onion, and tied parsley, thyme and bay bouquet. Simmer covered 20–30 minutes more until the lamb is tender and at least 71 °C, adding a little water only if barley has made it too thick.
Step 4
Remove bouquet and serve broth and barley with the identifiable lamb portions in warm bowls; warn diners about bones.
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