Add the pearl barley to the saucepan and allow to bubble ... and the parsley through the minced lamb as well as some seasoning. Heat some more oil in a shallow frying pan and fry the meatballs ...

Continue cooking without the lid for 1 hour more or until the chickpeas and barley are tender, the lamb is falling off the bone and the soup has thickened. Using a fork, scrape the meat from the ...

The chicken is cooked on the bone for extra goodness and the pearl barley is gorgeously nutty. Each serving provides 607 kcal, 67.5g protein, 15g carbohydrate (of which 1.3g sugars), 30.2g fat (of ...

Rinse the pearl barley in a sieve under ... and carve into thick slices. Spoon the barley and vegetables onto six warmed plates. Top with the lamb and scatter with roughly chopped parsley to ...

Today we’re making Scotch Broth, a traditional Scottish soup made with lamb or mutton, barley, and a mix of hearty vegetables. Also known as barley soup or the pot-au-feu of Scotland ...