Lamb, Barley, & Kale

• lamb shoulder, 1 lb
• 6 cups beef stock (or lamb stock if available)
• 1 large onion, diced
• 3 carrots, peeled & diced
• 2 celery stalks, diced
• 2 cups chopped kale
• 1 cup pearl barley
• 3 cloves garlic
• 1 bay leaf
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1/2 tsp paprika
• 2 tbsp oil
• salt & pepper
• worcester sauce

In pan, chop lamb and brown in oil for 5-7 minutes.

In large pot, saute onion, carrots, and celery for 5 minutes. Add garlic and cook another 2 minutes.

Add stock, barley, lamb, bay leaf, rosemary, thyme, and paprika, and simmer 45-60 minutes.

Add kale and cook another 10 minutes.

Season to taste with salt, pepper, and Worcester sauce

Adapted from https://californialamb.com/portfolio_page/lamb-barley-soup/. I really wanted the Jeff Smith recipe but couldn't find it. I recall he used Worcester sauce though.