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Barley and lamb stew

Preparation time: 20

Cooking time: 120

Ingredients
1 onion, halved and cut into wedges
400 g parsnips
400 g baby carrots
4 sprigs of rosemary
3 garlic cloves, chopped
50 g barley
10 ml corn flour
150 ml red wine
750 ml chicken stock
4 large lamb chops, trimmed of all fat
300 g neck of lamb, trimmedof all fat
5 ml salt
5 ml freshly ground black pepper
30 g italian parsley, chopped, to serve

Method:
Preheat the oven to 180°C.
Place all the vegetables and barley in a casserole dish.
Mix the cornflour with the wine to form a smooth paste and add to the vegetables.
Place the meat on top and season with salt and pepper. Pour the stock over and cook for about 2 hours.
When the vegetables are soft and tender, let it rest for a further 15 minutes.
Sprinkle parsley on top.

Recipe From : FAIRLADY June 01, 2006

Recipe from FAIRLADY : June 01, 2006 See what FAIRLADY has in store this month. Subscribe now and save!

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