A warming lamb stew with pearl barley, leeks and winter roots. The barley thickens the broth naturally.
Serves 4 | Preparation: 25 minutes | Cooking: 120 minutes | Total: 145 minutes
Times include the chilling, soaking or resting stated in the method. Cooking times are a guide: check tenderness and doneness before serving.
Ingredients
600 g boneless lamb shoulder, in 3 cm cubes
20 ml rapeseed oil
200 g onions, chopped
350 g leeks, trimmed, washed and sliced
300 g carrots, sliced
250 g swede, peeled and diced
100 g pearl barley, rinsed
1.2 litres low-salt lamb or vegetable stock
2 bay leaves
4 thyme sprigs
15 g parsley, chopped
Salt and black pepper
Method
Heat the oil in a heavy pan. Brown the lamb in two batches for 10 minutes altogether and set aside.
Cook the onions and leeks gently in the pan for 10 minutes. Return the lamb and add the carrots, swede, stock, bay and thyme.
Bring to a simmer, cover and cook gently for 45 minutes.
Stir in the barley. Cover and simmer for another 45–55 minutes, stirring occasionally, until the barley is plump and the lamb tender. Add hot water if it becomes too thick.
Remove the bay and thyme stems, season and finish with parsley. Divide into four bowls.
Variations and substitutions
Replace swede with turnips or parsnips. For a barley-free version use 400 g diced potatoes, adding them for the final 25 minutes, and begin with 1 litre stock. Barley contains gluten.
Homegrown and seasonal produce
Winter leeks need careful washing between their layers. Stored swede and carrots give sweetness without needing summer vegetables.
Storage and freezing
Cool promptly in shallow portions and refrigerate within 2 hours at 5°C or below. Eat within 48 hours. Freeze in labelled portions for up to 3 months for best quality. Defrost in the fridge, use within 24 hours and reheat only once until steaming hot throughout.
Find more ideas in the complete recipe menu. Explore our growing guide finder and From Garden to Kitchen guide, or plan your next harvest with Your Growing Companion.
Stock photograph illustrating ingredients or a serving idea. These recipes are practical ideas to try; they are not presented as all having been tested in my kitchen.
