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Lamb and Barley Soup with Lemon and Chive Dinner Rolls

A delicious winter warmer. - by Peta Dent. Recipe development: Kim Meredith.
  • 12 Jun 2018
Lamb and Barley Soup with Lemon and Chive Dinner Rolls
Ben Dearnley. Styling: Janelle Bloom
Prep: 30 Minutes - Cook: 120 Minutes - Serves 6
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Dinner rolls are available from bakeries. If preferred, use single rolls and place side-by-side on oven tray before cooking. To skim soup, use a large spoon to remove excess fat from the top.

Ingredients

1 tblsp olive oil
4 lamb shanks (1.5kg)
2 onions, finely chopped
1 small fennel bulb, (350g), trimmed, 
finely chopped
3 cloves garlic, crushed
2 tblsp finely chopped fresh rosemary
2 litres (8 cups) chicken stock
2 cups water
3 stalks celery, cut into 2cm pieces
2 large carrots (400g), peeled, cut into 
2cm pieces
1⁄2 cup pearl barley
Salt and pepper, to taste

LEMON AND CHIVE DINNER ROLLS
75g butter, chopped, at room temperature
2 tblsps thinly sliced fresh chives
2 tsps lemon juice
6-pack white dinner rolls

Method

  1. Heat oil in a large, ame-proof, casserole dish (24-cup capacity) over a medium to high heat. Add lamb in two batches. Cook, turning occasionally, for about 7 minutes, or until browned all over. Remove from dish.

    2 Add onions, fennel, garlic and rosemary to dish. Cook, stirring occasionally, until soft.

    3 Return lamb to dish with stock, water, celery, carrots and barley. Bring to a boil. Cover with a lid. Gently boil, stirring halfway, for about 2 hours, or until lamb is tender enough to fall from the bone with a fork. Remove from heat.

    4 Remove lamb. Cool slightly. Shred meat, discarding bones. Skim excess fat from top of the soup. Return lamb to soup. Season with salt and pepper. Stir over a low heat until hot.

    5 Meanwhile, make rolls. Mix butter with chives and juice in a small bowl. Season. Without separating rolls, cut in half horizontally using a serrated knife. Spread butter mixture over cut-sides, then replace tops. Transfer to a large oven tray.

    6 Cook in a moderate oven (180C) for about 7 minutes, or until crisp.

    7 Serve soup with rolls.

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