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Ingredient
Pearl Barley And Lamb Stew
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Chef :
AndreaPearl Barley And Lamb Stew
I used a whole lamb shoulder which I diced into pieces. I also add in some lamb bones as they add such good flavour to a lamb stew. You can buy just lamb bones at any butchers.
Ingredient
2 sprigs
rosemary
A few
sprigs of thyme
to taste
Salt
to taste
Ground black pepper
250 g
white wine
100 g
pearl barley
2 tablespoon
rapeseed oil
Cooking instructions
* Step 1
Start by rubbing olive, salt and pepper all over the meat and bone and preparing your vegetables.
* Step 2
Next heat a heavy base pot and brown the meat and bones. I browned the meat and bones separately.
* Step 3
Once it's golden brown all over, remove and reserve.
* Step 4
In the same pan, heat the rapeseed oil and add the vegetables. Cook until they have softened.
* Step 5
Next add the water, wine, rosemary and stock cube. As it starts to heat up scrape the some of the browning that stuck to the bottom of the pan.
* Step 6
Then add the lamb back in and mix it all together. Simmer on low for 3-4 hours or until the meat is soft and breaks with a fork easily.
* Step 7
Add more water as needed along the way if it starts to dry up. Check on it occasionally and stir it so it doesn't stick to the bottom of the pan.
* Step 8
When cooked allow to rest for 30 minutes before dishing it out. Serve with a crusty loaf of bread on the side.
* Step 9
I boiled a couple of potatoes and roughly squashed them to serve with the stew.
Note: if there is a photo you can click to enlarge it
Tag
diced lamb, I used shoulder meat
chunky lamb bones
Garlic Cloves Sliced
small Onions Roughly Chopped
parsnip, peeled and roughly chopped
tomato peeled and chopped
carrots, peeled and roughly chopped
rosemary
sprigs of thyme
courgette, roughly sliced
Salt
Ground Black Pepper
stock cube
white wine
water, plus extra if needed
pearl barley
squash, roughly chopped
rapeseed oil
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