Lamb, barley and rosemary stew
Lean lamb leg steak
440 g, (buy 550g rump steak), fat trimmed, cut into 2cm pieces
1 medium, finely chopped
2 medium, peeled, chopped
2 individual, trimmed, chopped
½ cup(s), (100g)
300 g, pontiac variety, peeled, chopped
Canned diced tomatoes
1 can(s), (1 x 400g can)
2 cup(s), (500 ml), salt-reduced variety
200 g, trimmed
Fresh flat-leaf parsley
¼ cup(s), roughly chopped
- 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.
- 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.
- 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).
- Add lamb to pan and simmer, covered, for 5–10 minutes or until lamb is just cooked through.
- Meanwhile, boil, steam or microwave beans until just tender. Drain. Sprinkle stew with parsley and serve with beans.