Ingredients
The following ingredients have 4 Servings
- 11/2 tbs extra virgin olive oil
- 800g lamb neck fillets, cut into 3cm pieces
- 2 each onions, carrots & celery stalks, cut into 3cm pieces
- 2 tbs plain flour
- 2.00 tbs brown sugar
- 1/2 cup (100g) pearl barley
- 2 bay leaves
- 1 rosemary sprig, leaves picked, plus extra rosemary to serve
- 1L (4 cups) beef stock
- 500g desiree potatoes, peeled, thinly sliced into thin rounds
- 100g softened unsalted butter
Instruction
- Preheat the oven to 150°C. Heat the oil in a 3L-capacity ovenproof dish over medium-high heat. In 2 batches, cook lamb for 3 minutes each side until browned. Remove and set aside.
- Add onion, carrot and celery, and cook, stirring, for 4 minutes or until onion starts to brown. Stir in flour and cook for 1 minute, then add sugar, Worcestershire sauce, pearl barley, herbs and stock.
- Bring to the boil, then reduce heat to medium and simmer for 10 minutes or until reduced and slightly thickened.
- Return lamb to pan and season. Cover pan loosely with baking paper, then cover with foil or a lid. Bake for 11/2 hours.
- Meanwhile, brush the potato with butter and divide into 12 stacks. Place on a baking paper-lined baking tray and add to oven above stew, for the final 30 minutes of cooking.
- Increase oven to 250°C, remove foil from stew and cook for a further 20 minutes or until lamb is tender and potatoes are golden.
- Top stew with potato stacks and extra rosemary to serve.
