Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 7 ounces bacon (chopped)
  • 1 pound stewing lamb (cubed)
  • 2 medium onions (sliced)
  • 2 cloves garlic (chopped)
  • 3 stalks of celery (sliced)
  • 4 carrots (sliced into chunks)
  • 2 bay leaves
  • small bunch fresh parsley (chopped)
  • ½ cup pearl barley
  • 3½ cups lamb or chicken stock
  • 6 medium potatoes (cut into cubes)

Instruction

  • Preheat the oven to 300F/140C
  • Heat the oil in a large, oven-safe pan over medium-low heat.
  • Cook the bacon for 4 mins until crisp.
  • Turn up the heat, then brown the lamb on all sides (for about 6).
  • Remove the meats with a slotted spoon.
  • Add the onions, carrots, celery and herbs to the pan, then cook
  • for about 5 mins until softened.
  • Add the garlic and cook another minute.
  • Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
  • Place the potatoes on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender.
  • Serve.