Lamb and Barley Soup
2 h. 30 min.
1 Bowl, 1 Citrus juicer, 1 Fine grater, 1 Wooden spoon, 1 Hand mixer, 1 Small knife, 1 Small pot, 1 Tablespoon, 1 Small bowl, 1 Wooden skewer, 1 Wire rack, 1 Tea strainer, 1 Fine-mesh sieve, 1 Springform pan mit Kranzeinsatz (26 cm Ø), 1 Kitchen towel
Heat the butter and oil in a pan and cook the onion and lamb over high heat until browned.
Add the rest of the ingredients, except the leek and celery to the pan and bring to a boil.
Turn the heat down, cover and cook very gently for 1 hour then add the leeks and celery and cook for a further 1 hour until the meat is very tender.
Season with salt and pepper and serve in warmed bowls.