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Photo of Lamb, barley and rosemary stew by WW

Lamb, barley and rosemary stew

Total Time
1 hr 20 min
25 min
55 min
Hearty, and mouth-watering, this lamb stew is packed with personality thanks to its vegetable and tomato sauce, comforting barley and herby fragrance.


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


2 medium, peeled, chopped


2 stick(s), trimmed, chopped

Dried rosemary

1 tsp

Pearl barley

½ cup(s), (100g)


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


  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.


SERVING SUGGESTION: Slice of crusty bread, such as ciabatta.