• 4servings
  • 120minutes
  • 680calories

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tbsp extra virgin olive oil

  2. 4 lamb chops, about 450 g (1 lb) in total, trimmed of fat

  3. 2 onions, quartered lengthways

  4. 2 large leeks, about 400 g (14 oz) in total, cut into 2 1/2 cm (1 in) pieces

  5. 1 butternut squash, about 600 g (1 lb 5 oz), peeled, seeded and cut into 2 1/2 cm (1 in) chunks

  6. 2 turnips, about 200 g (7 oz) in total, quartered lengthways

  7. 100 g (3 1/2 oz) pearl barley

  8. 900 ml (1 1/2 pints) hot lamb stock, preferably home-made

  9. 2 bay leaves

  10. 2 large sprigs of fresh thyme

  11. salt and pepper

  12. 2 tbsp chopped parsley to garnish

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 160°C (325°F, gas mark 3). Heat the oil in a large flameproof casserole, add the chops and brown them on both sides. Remove the chops and set aside.

  2. Add the onion wedges and fry for about 5 minutes or until browned on all sides. Stir in the leeks, squash and turnips. Cover and sweat gently for 5 minutes.

  3. Sprinkle in the pearl barley and cook, stirring, for 1 minute, then pour in the hot stock. Tuck the chops in with the vegetables, and add the bay leaves, thyme and seasoning to taste. Bring to the boil, then cover the casserole. Transfer to the oven and cook for 1 1/4 hours or until the meat and vegetables are very tender.

  4. Remove the casserole from the oven and let stand for 10 minutes, to allow the barley to soak up more of the stock. Taste the stew for seasoning and serve hot, sprinkled with parsley.


Send feedback