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Photo of Irish lamb and barley stew by WW

Irish lamb and barley stew

Total Time
1 hr 55 min
15 min
1 hr 40 min
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.


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


2 stick(s), trimmed, diced

Fresh thyme

1 tbs, 5 sprigs


3 clove(s), crushed

Chicken stock

4 cup(s)

Pearl barley

1½ cup(s), (300g)


4 medium, cut into chunks

Baby spinach

100 g

Fresh flat-leaf parsley

cup(s), coarsely chopped, to serve


  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.