Barley and lamb stew

Recipe from: 6/1/2006 12:00:00 AM

Ingredients 14
Servings 4
Time 20

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

120
 
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.
 

Read more on: stew  |  bake  |  shallow-fry  |  lamb
 

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