- 200 gr bacon
- 900 gr stewing lamb cut into chunks
- 5 carrots sliced into chunks
- 5 onions sliced
- 100 gr pearl barley
- 850 ml lamb stock
- 6 medium potatoes cut into chunks
- 3 bay leaves
- bunch of fresh thyme
Heat the oven to 160oc.Cut the bacon into large chunks and place into a hot frying pan and cook until crisp then remove from the pan.
Add the lamb chunks and brown for around 5-6 minutes then set aside with the bacon.
Now add the carrots, onions and herbs to the pan and cook for around five minutes on a fairly high heat until softened.
Add the meat back into the pan then add in the barley.Pour the stock into the pan then bring to a simmer.
Once at this stage, if your pan is not oven proof, transfer to a casserole dish and place the chunks of potato on the top of the stew.
Cover and place in the oven for around one and a half hours until the vegetables are cooked and the meat is tender.
Remove from the oven and dots some butter onto the potatoes and serve.Can be kept in the fridge for two days.
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