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- Lamb and Barley Stew
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PrintLAMB AND BARLEY STEW
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Toss the lamb in the flour, seasoned with salt and pepper.
- Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring.
- Remove the lamb and the bacon from the casserole with a slotted spoon and set aside.
- Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5-10 minutes, until beginning to brown.
- Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
- Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent sticking, until the lamb is tender.
- Serve hot, sprinkled with chopped parsley.
INGREDIENTS
- 1.4 kg boned leg or shoulder of lamb, trimmed of fat and cubed
- 30 ml plain wholemeal flour
- Salt and pepper
- 3 streaky bacon rashers, rinded and chopped
- 25 grams butter
- 2 medium onions, skinned and chopped
- 2 medium carrots, sliced
- 100 grams turnip or swede, peeled and diced
- 2 celery sticks, diced
- 30 ml pearl barley
- 10 ml mixed chopped fresh herbs, such as thyme,
- Rosemary, parsley, basil
- 300 ml lamb or beef stock
- Chopped fresh parsley, to garnish
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