Irish Lamb Stew With Pearl Barley
Whenever I’m missing home, I make this beautiful traditional Irish Stew and then I feel a little closer to family.
Serves 4
INGREDIENTS:
50g butter
6 carrots, cut into chunks
3 parsnips, cut into chunks
4 medium onions, sliced
6 waxy, medium potatoes, peeled and cut into large chunks
8 lamb cutlets
120g pearl barley
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
For the stock:
1 lamb bone
1 carrot
1 onion
1 bouquet garni
METHOD:
First make the stock. Place all the ingredients in a saucepan and fill with cold water (about 2.5 litres). Bring to the boil and simmer for as long as possible to bring out the flavour; 2–3 hours.
Pre-heat the oven to 150oC.
Place an ovenproof casserole dish over a medium heat and melt the butter. Next add the carrots, season with salt and pepper and stir until they are a nice golden colour. Remove to a plate and repeat the process with the onions, parsnips or turnips, potatoes and lamb cutlets.
Spoon all the vegetables, lamb and pearl barley back into the casserole dish, placing the potatoes on top. Remove all the leaves from the thyme and add to the dish. Cover with the hot lamb stock. Cook in a preheated oven at 150°C for 1½ hours.
