• 6servings
  • 135minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2
MineralsNatrium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 12 lamb cutlets

  3. 750ml (1 1/4 pints) lamb or chicken stock

  4. 2 medium onions, sliced

  5. 1 large butternut squash, cut into 1/2 inch thick slices, then peeled

  6. 3 or 4 carrots, chopped

  7. 5 sticks celery, chopped

  8. 6-7 fresh sage leaves

  9. 4-5 fresh thyme sprigs

  10. 3 tablespoons pearl barley

  11. salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat oven to 180 degrees C (Gas 4).

  2. Heat oil in a large heavy based pan, and fry cutlets for a couple of minutes on each side to brown. Remove the cutlets, discard the oil and add the stock to the pan. Bring to a boil, stirring and scraping the bottom of the pan, and then add the rest of the stock.

  3. Place half of the onions in a large ovenproof casserole dish. Top with one third of the butternut squash, then add half the carrots and celery, and all the sage and thyme and cutlets. Season with salt and pepper, and then sprinkle the barley over the vegetables. Repeat the layering and top with remaining butternut squash. Pour the stock over everything and cover with a lid or aluminium foil.

  4. Cook in the preheated oven for 1 1/2 hours or until the lamb is tender, checking occasionally and adding more stock if needed. Remove the lid and increase the temperature a little. Cook for 8 to 10 minutes, until potatoes have browned.


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