Barley and lamb stew

Fairlady
4 servings Prep: 20 mins, Cooking: 2 hrs
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Lamb

By Food24 November 03 2009
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Ingredients (14)

1.00 onion — halveed, wedges
400.00 g parsnips
400.00 g baby carrots
4.00 fresh rosemary — sprigs
3.00 garlic — cloves, chopped
50.00 g barley
10.00 ml cornflour — maizena
150.00 ml wine — red
750.00 ml stock — chicken
4.00 lamb chops — trimmed af all fat
300.00 g lamb — neck
5.00 ml salt
5.00 ml black pepper — freshly ground
30.00 g fresh Italian parsley — chopped
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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.



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