Lamb and Barley Stew

Prep Time
Cook Time
2h 30m
Ready In

"I don't remember where I found this recipe, but the name had "GBK" in it... Comfort food at it's best!"

Original is 6 servings


  • Serving Size: 1 (350.2 g)
  • Calories 768.1
  • Total Fat - 60.5 g
  • Saturated Fat - 26.7 g
  • Cholesterol - 192 mg
  • Sodium - 488.2 mg
  • Total Carbohydrate - 8.7 g
  • Dietary Fiber - 1.5 g
  • Sugars - 2.9 g
  • Protein - 44.6 g
  • Calcium - 66.4 mg
  • Iron - 4.5 mg
  • Vitamin C - 4.4 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Toss the lamb in the flour.

Step 2

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 bacon with a slotted spoon and set aside.

Step 3

Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown.

Step 4

Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.

Step 5

Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.

Step 6

Serve hot, sprinkled with chopped parsley.


No special items needed.

2 Reviews


This was very tasty. I replaced turnips with 3 diced potatoes, otherwise made as written.


review by:
(1 Mar 2015)


Excellent stew! My stew was slighly different as written as when I went to make it I was out of barley. Then I replaced the turnips with red potato. And last, I cooked the whole thing in the slow cooker after browning the lamb in the bacon fat. I also added a cup of the lamb stock. Delicious! We had bought a leg of lamb that we had the butcher slice into steaks which were tough, so I knew I wanted to try to tenderize them in a stew and this recipe did just that. I used a combo of rosemary, thyme, basil, oregano and marjoram. Thank you for posting! Its going in my cookbook Best of Zazz 2014.


review by:
(15 Apr 2014)

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