Icelandic Lamb and Root Vegetable Soup with Barley

What you need

• 1 kg (2 1/4 lb) bone-in lamb shoulder, cut into large pieces
• 2 l (2 quarts) water
• 60 g (1/3 cup) pearl barley, rinsed
• 1 onion, large, chopped
• 300 g (10 oz) rutabaga, peeled, cut in 3 cm (1 in) chunks
• 3 carrots, peeled, cut in thick chunks
• 500 g (1 lb) waxy potatoes, peeled, cut in 3 cm (1 in) chunks
• 2 tsp salt, plus more to taste
• 1/2 tsp black pepper, freshly ground

Method

Restated from the original video

1. 1

   Put the lamb in a large pot and pour in the water.

2. 2

   Heat gently on medium until it just reaches a boil. Skim off the grey foam that rises in the first 10 min.

3. 3

   Turn the heat down until the surface barely moves. Cover and simmer for 1 hour, until the meat is tender and loosening from the bones.

4. 4

   Add the barley and onion and simmer uncovered for 15 min.

5. 5

   Add the rutabaga, carrots and potatoes with the salt and pepper.

6. 6

   Simmer 20-25 min more, until the rutabaga is tender when pierced. Rutabaga cooks slowest, so test that rather than the potato.

7. 7

   Taste and add salt if needed. The lamb should be cooked through and falling from the bone.

8. 8

   Ladle into deep bowls with the meat on the bone, or lift out the bones first and return the meat to the pot.

Imported from adamantkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.