Lamb, barley and rosemary stew
4
Points®
Total time: 1 hr 20 min • Prep: 25 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
Hearty, and mouth-watering, this lamb stew is packed with personality thanks to its vegetable and tomato sauce, comforting barley and herby fragrance.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
440 g, (buy 550g rump steak), fat trimmed, cut into 2cm pieces
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, peeled, chopped
Celery
2 stick(s), trimmed, chopped
Dried rosemary
1 tsp
Pearl barley
½ cup(s), (100g)
Potato(es)
300 g, pontiac variety, peeled, chopped
Canned diced tomatoes
1 400g can, (1 x 400g can)
Chicken stock
2 cup(s), (500 ml), salt-reduced variety
Green string beans
200 g, trimmed
Fresh flat-leaf parsley
¼ cup(s), roughly chopped
Instructions
1
Heat half the oil in a large saucepan over high heat. Add lamb and cook, in batches, turning, for 2–3 minutes or until browned. Transfer to a bowl.
2
Heat remaining oil in same pan over medium heat. Add onion, carrot and celery and cook, stirring occasionally, for 5–6 minutes or until softened. Add rosemary and cook for 1 minute or until fragrant.
3
Add barley, potatoes, tomatoes and stock and bring to the boil. Reduce heat to medium-low and simmer, partially covered, for 35 minutes or until barley is just tender (add a little water if mixture is becoming too thick).
4
Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.
5
Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans.
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