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Lamb & Pearl Barley Stew | DonalSkehan.com
  • winter

Lamb & Pearl Barley Stew

December 13

This is a hearty stew that will blip and bubble it’s way to tenderness, filling the kitchen with warmth and one that requires no more than a stack of bowls and perhaps some good crusty bread to mop up the juices to serve.

  • serves Serves 6
  • time 4h 30mins

Method

  1. 1. Preheat the oven to 150°C/300°F/ Gas Mark 2.
  2. 2. In a pestle and mortar, bash together the garlic, thyme, chopped rosemary and some sea salt until you have a coarse paste.
  3. 3. Using a small sharp knife, poke holes in the lamb and then rub all over with the garlic and herb paste, pushing it into the holes as you go.
  4. 4. Heat a little of the oil in a large casserole with a lid over a high heat. Add the lamb and brown it on all sides until it has a golden brown colour. Remove the lamb from the casserole and set aside on a plate. Add a little extra oil to the pot if required, add the onions, celery and carrots and cook for about 6-8 minutes until the onions have softened.
  5. 5. Add the pearl barley, pour in the ale and stock, add back the lamb on top, pop in the bay leaf and bring to a steady simmer. Cover with the lid and place in the oven to cook for about 4 hours until the meat is completely tender. Baste with the liquid at regular intervals.
  6. 6. Remove the lamb from the pot and leave it to rest on a chopping board under foil. Spoon away any fat from the top of the cooking liquid from the pot and discard. Place the pot over a high heat and bring to a steady simmer. Add a little water if the broth is too thick.
  7. 7. Serve the pearl barley broth with rough slices of the lamb and a sprinkle of freshly chopped parsley.

Ingredients

3 garlic cloves, roughly chopped

3 thyme sprigs, leaves picked and roughly chopped

3 rosemary sprigs, leaves picked and roughly chopped

Sea salt

4lbs lamb shoulder, boned and rolled

1-2 tbsp olive oil

2 onions, peeled and roughly chopped

2 celery stalks, trimmed and roughly chopped

3 large carrots, peeled and roughly chopped

3.5oz  pearl barley 

8fl oz red ale or dark beer

16fl oz beef or lamb stock

1 bay leaf

 

Flat leaf parsley, to serve

3 garlic cloves, roughly chopped

3 thyme sprigs, leaves picked and roughly chopped

3 rosemary sprigs, leaves picked and roughly chopped

Sea salt

2kg lamb shoulder, boned and rolled

1-2 tbsp olive oil

2 onions, peeled and roughly chopped

2 celery stalks, trimmed and roughly chopped

3 large carrots, peeled and roughly chopped

100g pearl barley 

250ml red ale or dark beer

500ml beef or lamb stock

1 bay leaf

Flat leaf parsley, to serve