Lamb Broth with Dumplings

2:04 am on 2 June 2007

This is quicker than most stock based soups. If you have any unslated meat or vegetable stock, use it to replace part of the water.

For 5-6 main servings


  • 600g lamb shoulder meat
  • 2 Tbsp oil
  • 4 cloves garlic, crushed
  • 8 cups water
  • quarter cup barley
  • 2 cups chopped carrot
  • 2 cups chopped celery
  • 1-2 cups chopped beans or frozen peas
  • 1 Tbsp dark soya sauce
  • half a teaspoon of salt
  • 3 quarters cup self-raising flour
  • quarter cup chopped parsley
  • about quarter cup water


Cube lamb. Heat oil in a large saucepan and brown meat evenly. Add garlic, then water and barley, and simmer for 45 minutes.

Add vegetables, soya sauce and salt, and simmer for 30 minutes longer.  Taste and season carefully.

Combine flour, chopped parsley (and other fresh herbs if desired) with enough water to make a stiff scone dough. Cut into 12-16 pieces and drop into simmering broth. Cover and cook about 10 minutes. Serve immediately.

From Afternoons with Jesse Mulligan

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