Irish lamb and barley stew
11
Points®
Total time: 1 hr 55 min • Prep: 15 min • Cook: 1 hr 40 min • Serves: 6 • Difficulty: Easy
The barley in this hearty one-pot meal soaks heaps of flavour from the slow-cooked meat and vegies to make every spoonful loaded with deliciousness.
Ingredients
Olive oil
1 tbs
Lamb shoulder roast (easy carve), raw
640 g, (buy 800g), fat trimmed, cut into chunks
Brown onion
1 medium, finely chopped
Celery
2 stick(s), trimmed, diced
Fresh thyme
1 tbs, 5 sprigs
Garlic
3 clove(s), crushed
Chicken stock
4 cup(s)
Pearl barley
1½ cup(s), (300g)
Carrot(s)
4 medium, cut into chunks
Baby spinach
100 g
Fresh flat-leaf parsley
⅓ cup(s), coarsely chopped, to serve
Instructions
1
Heat half the oil in a heavy-based saucepan over high heat. Season the lamb with salt and pepper and cook, in 2 batches, for 5 minutes or until well browned.
2
Heat the remaining oil in the pan over medium heat. Cook the onion, celery and thyme, stirring, for 10 minutes or until softened. Stir in the garlic and cook for 30 seconds or until fragrant. Add the chicken stock and 1½ cups (375ml) water. Return the lamb to the pan with the barley and bring to the boil. Skim the surface with a spoon. Reduce heat and simmer, covered, for 50 minutes. Add the carrot and cook, covered, for a further 25 minutes or until the lamb and carrot are tender. Stir in the spinach until just wilted. Sprinkle with the parsley to serve.
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