|1 tbsp||olive oil|
|500 g||lamb neck — or leftover shredded lamb|
|1/3 cup||pearl barley|
|1 large||carrot — peeled and chopped|
|2||celery sticks — chopped|
|1 small||turnip — peeled and chopped|
|1 medium||parsnip — peeled and chopped|
|1 tbsp||Worcestershire sauce|
|1 3/4 l||lamb stock|
|2 sprigs||fresh thyme — or 1/2 tsp dried thyme|
|1/2 tsp||black pepper|
|1 cup||green beans — finely chopped (fresh or frozen)|
|1 1/4 cup||flour|
|2 tsp||baking powder|
|1/4 tsp||black pepper|
|2 tsp||fresh herbs — parsley, mint, rosemary, finely chopped|
|1||egg — beaten|
Heat the oil in a large saucepan over medium heat. Season the lamb and brown the meat in the saucepan.
Add the onion and barley and fry for another minute. Add the carrots, celery, turnips and parsnip and cook for 5 minutes more until softened.
Add the Worcestershire sauce, stock and thyme cover and cook for 45 minutes over medium heat, until meat is tender and vegetables soft.
When everything is cooked, spoon about ¼ of the soup (without the meat) into a jug and puree with a stick blender. Stir the blended soup back into the rest of the soup. Season with pepper.
Add the green beans and place the dumpling mixture (recipe below) on top of the soup. Close the saucepan tightly and simmer for 20 minutes until the dumplings are cooked.
Ladle the soup into bowls and garnish with fresh herbs and serve with granary bread.
Preparing the dumplings
Sift the flour, baking powder, salt, and pepper together.
Rub the butter into the flour mixture until it resembles breadcrumbs. Add the chopped herbs.
Mix the beaten egg with the buttermilk and stir into the flour mixture to form a soft dough.
Use a tablespoon and dip the spoon into the soup. Scoop spoonsful of dough and place carefully in the soup. Cover the soup with a tightly fitting lid.
Simmer and let the steam cook the dumplings for 20 minutes.
Supported by the Red Meat Industry of SA – Recipes and styling by Gerrie du Rand and photos by Michelle Parkin.