📝 About This Recipe
This soulful adaptation of the classic Irish stew transforms the traditional thick braise into a lighter, yet deeply satisfying soup-style masterpiece. Using tender chunks of grass-fed lamb and a rich, clear broth infused with fresh thyme and nutty pearl barley, this dish captures the rugged beauty of the Irish countryside in every spoonful. It is the ultimate comfort food—a rustic, wholesome bowl that warms the spirit and celebrates the simplicity of high-quality, farm-to-table ingredients.
🥗 Ingredients
The Meat & Base
- 1.5 pounds Lamb Shoulder (trimmed of excess fat and cut into 1/2-inch cubes)
- 2 tablespoons Olive Oil (high quality)
- 1.5 teaspoons Sea Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Aromatics & Grains
- 2 medium Yellow Onion (finely diced)
- 2 large Leeks (white and light green parts only, cleaned and sliced into half-moons)
- 3 cloves Garlic (minced)
- 1/2 cup Pearl Barley (rinsed thoroughly)
The Vegetables & Liquid
- 3 large Carrots (peeled and cut into 1/4-inch rounds)
- 2 medium Parsnips (peeled and diced)
- 1 pound Yukon Gold Potatoes (peeled and cut into 1/2-inch cubes)
- 8 cups Lamb or Beef Stock (low sodium, high quality)
- 4 sprigs Fresh Thyme (tied with kitchen twine)
- 1 Bay Leaf (dried)
Finishing Touches
- 1/4 cup Fresh Parsley (finely chopped)
- 1 teaspoon Worcestershire Sauce (for depth of flavor)
👨🍳 Instructions
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1
Pat the cubed lamb dry with paper towels and season generously with sea salt and cracked black pepper. This ensures a better sear and deeper flavor.
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2
In a large heavy-bottomed Dutch oven or soup pot, heat the olive oil over medium-high heat until shimmering.
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3
Working in batches to avoid crowding the pan, brown the lamb cubes on all sides until they develop a deep golden-brown crust (about 5-7 minutes per batch). Remove the meat and set aside on a plate.
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4
Reduce the heat to medium. In the same pot, add the diced onions and leeks. Sauté for 5-6 minutes, scraping the bottom of the pot to release the flavorful browned bits (fond).
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5
Add the minced garlic and cook for just 1 minute until fragrant, being careful not to burn it.
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6
Return the browned lamb and any accumulated juices to the pot. Stir in the pearl barley, coating it slightly in the rendered fat.
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7
Pour in the stock, add the thyme sprigs and bay leaf. Bring the liquid to a gentle boil.
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8
Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and simmer gently for 45 minutes.
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9
Add the carrots, parsnips, and potatoes to the pot. Stir to combine.
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10
Continue to simmer, partially covered, for another 35-40 minutes, or until the lamb is fork-tender and the barley is soft.
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11
Remove the thyme sprigs and the bay leaf. Stir in the Worcestershire sauce.
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12
Taste the broth and adjust seasoning with additional salt and pepper if necessary. If the soup is too thick, add a splash more stock.
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13
Stir in the fresh parsley just before serving to maintain its bright color and herbal notes.
💡 Chef's Tips
Always brown the meat in small batches; crowding the pan causes the meat to steam rather than sear, losing that essential Maillard reaction flavor. If you can't find lamb shoulder, beef chuck is a suitable substitute, though the flavor profile will shift toward a traditional beef barley soup. For a clearer broth, rinse the pearl barley under cold water until the water runs clear before adding it to the pot. Don't cut the potatoes too small, or they will disintegrate into the soup; Yukon Golds are preferred as they hold their shape better than Russets. This soup tastes even better the next day as the flavors have more time to meld together in the refrigerator.
🍽️ Serving Suggestions
Serve with thick slices of warm, buttered Irish Soda Bread to soak up every drop of the broth. Pair with a pint of dry Irish Stout (like Guinness) to complement the richness of the lamb. A simple side salad of bitter greens with a light vinaigrette provides a refreshing contrast to the hearty soup. For an extra touch of indulgence, add a small dollop of horseradish cream on top of each bowl just before serving. Finish the meal with a classic Irish Coffee for a truly authentic experience.