Spring Lamb Stew with Vegetables and Pearl Barley


Last thing you need on a Sunday is to have yourself slaving over a Hot Stove cooking a Large Roast Dinner. Especially now the weather is beginning to become slightly warmer.
    In this recipe, yes it does take some time, however, it is all in one pot as you can leave it to carry on with your Planned activities. Of course, it isn’t just a recipe specifically for Sunday’s but I chose this as an easier option for you.

  This Recipe is Light, Fresh and Easy to do.  You don’t want to overpower this either with bold flavours as you want to capture that Lovely Spring taste of the Lamb, the Sweetness of those Peas popping away in your mouth and a favourite of mine…The Pearl Barley being velvety along the stew’s juices.  

  I have used stewing Lamb in this as the bones will give the extra flavour you need.  I personally like to pick up the Bones with my Hands and get every last Morsel I can Find.
  A dish like this  is always a great winner for me when you can pop it down as a talking point on the dinner table, tuck in and not to forget, there is a MUST for some Crispy Bread to mop up those last bits that have been sitting patiently at the bottom of your bowl. 

  This Recipe capture’s seasonality at its best, It can be done quite inexpensively and will have you craving for more. 




Spring Lamb Stew with Vegetables and Pearl Barley:

Ingredients:
(Serves 4-6 people depending on size of Lamb pieces you buy)

–   1 Kg Of British Stewing Lamb (approximately 8 pieces) You could use Neck of Lamb also
–  1 Tbsp of Rapeseed Oil 
–  A Splash of Dry White Wine
–  2 Onions Roughly Chopped
–  2 Large Garlic Cloves finely Diced
–   3 Tbsp’s Tomato Puree
–  Homemade Chicken stock or 1 Stock pot (Knorr) to every 4 pieces of Lamb you have 
–  A good handful of Chantennay Carrots ( 200g roughly) Halved lengthways 
–  100g Pearl Barley cooked before hand in a little Chicken stock
–  4 medium potatoes diced into cubes of 6. I used Shannon but any will do.Could even use new season Baby ones.
–  1 Large Leek sliced a centimetre thick.
–  5-6 Spring onions Sliced into 4  
–  Small Sprig of Rosemary chopped finely 
–  100g of Petit Pois
–  A few sprigs of Fresh Mint chopped finely
–  A couple of Fresh Flat Leaf Parsley chopped finely 
–  Salt and Pepper to season




Method:

*  Take your Lamb Pieces and pat dry with Kitchen Paper. Season Your Lamb with Salt and pepper if required.

*  In a Heavy bottomed Casserole Dish/Large Saucepan heat up the Rapeseed oil and start to sear of the Lamb just till browned on the outside. Placing each pieces of Lamb into a separate dish once browned on the outside.

*  Fry off your Chopped Onions for a minute or two.

*  Add your splash of White wine to de glaze your large saucepan( allow juices to come away)  Add Your Lamb, Chicken Stock and 2 Tbsp’s of Tomato puree. Cover with water covering everything. 

*  Simmer away for 1/1/2 – 2 hrs adding water when needed.

*  Cook your Pearl Barley to packet instructions with a little chicken stock added and leave to one side.

*  After 2 hours or when the Lamb is starting to soften and theres about 30 mins to go. Then add your Carrots, Garlic and Rosemary.

*  Then pop in your potatoes after another 5 minutes.

*  When your carrots are starting to soften, add your Leeks, rest of your tomato puree and the  Cooked Pearl Barley.

* After another 5 minutes add your Spring Onions and Petit Pois. Only cook for a further 2-3 minutes

*  By now the lamb should be falling off the bones and the veg all cooked. Now Finish with your Chopped Fresh Mint and Parsley

*  Finally, Serve into Bowls with Crusty Bread 








  







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