- 2 medium onions, chopped
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1.1kg lamb, chopped into large pieces
- Salt and freshly ground black pepper
- 6 carrots, peeled and cut into 5cm pieces
- 2 tablespoons pearl barley
- 4 cups low-sodium chicken stock
- 2 bay leaves
- 2 sprigs thyme
- 12 potatoes, scrubbed, but not peeled
- Finely chopped fresh thyme, for garnish
- Fresh thyme sprigs, for garnish
READY TO COOK!
Make this recipe using our Copenhagen stock pot
- Sauté the onions—Heat oil and butter in a large stockpot over medium high heat. Add onions and sauté until translucent.
- Brown the meat—Pat lamb dry and season with salt and pepper. Add lamb to pot and increase heat to high. Cook until nicely browned.
- Start the stew—Add carrots and pearl barley and stir to combine. Pour in enough chicken stock to just cover meat and vegetables. Add bay leaves and thyme and season generously with salt and pepper.
- Simmer the stew—Reduce heat to low, cover, and simmer for 2 hours. If stew seems too thick, add more chicken stock. Add potatoes, cover, and cook for another 30 minutes or until meat and vegetables are fork tender.
- Serve and enjoy—Ladle soup into individual bowls, sprinkle with chopped thyme and top with a few thyme sprigs.
Cut carrots into large pieces and leave potatoes whole so they don’t turn to mush before the meat is tender.