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Lamb and Barley Stew

Here's how you make Lamb and Barley Stew
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  • Servings: 6
  • Prep: 30m
  • Cook: 2h
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 3 pound leg of lamb (or 3 lbs lamb shoulder, boned, trimmed & cubed)
  • 2 tablespoons all-purpose flour
  • 3 bacon slices, chopped
  • 2 tablespoons butter
  • 2 medium onions (chopped)
  • 2 medium carrots (sliced)
  • 4 ounces turnips, diced
  • 2 celery ribs, sliced
  • 2 tablespoons pearl barley
  • 2 teaspoons mixed herbs, chopped (thyme, basil etc)
  • 1/2 pint lamb stock (or 1/2 pint beef stock)
  • Fresh parsley, chopped for garnish
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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