Autumnal soup with rice, barley and lamb
Serves 4 2 tsp olive oil 300g lamb neck fillet, cut into chunks salt and pepper ½ a large onion, finely chopped 50g wholegrain rice 50g pearl barley 500g mixed root vegetables, peeled and cubed ½ tsp ground allspice ¼ tsp cayenne pepper 700ml lamb stock 1 bay leaf parsley, to garnish • Heat 1 teaspoon of the oil in a large saucepan. Season the lamb generously with salt and pepper, then fry over a high heat for a few minutes until browned.
• Add the rest of the oil, onion, rice and barley, and gently fry for 1 minute. Add the veg and spices, season, and cook for 2 minutes, then add 40-50 minutes, or until the pearl barley is cooked but…
