Ingredients

The following ingredients have 6 Servings
  • 2 lbs boneless lamb shoulder, trimmed & cut into bite size pieces
  • 2 Tbsp vegetable oil
  • 1 small onion, diced
  • 2 carrots, sliced
  • 2 celery, sliced
  • 1 Tbsp garlic, minced
  • 8 cups chicken broth
  • 2 bay leaves
  • 3/4 cup pearl barley
  • 2 cups green beans, cut into 1" pieces
  • 1/4 cup parsley, chopped - as garnish
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instruction

  • Dice lamb shoulder into bite size pieces and lightly salt and pepper.
  • Bring a large pot (I prefer a 6 quart dutch oven) to medium high heat and add the lamb in batches (overcrowding the pan will cause the lamb to steam & not brown).  
  • Sear 6-8 minutes or until brown.  Remove lamb from pan with slotted spoon (leaving any drippings in pan) and set aside.
  • Add onions, carrots, and celery to the pan.  Reduce heat and cook 5-7 minutes or until veggies are soft and translucent.  
  • Add garlic and cook 1-2 minutes or until fragrant.  Add a little olive oil if pot is dry.
  • Add chicken broth and bay leaves, cover, and bring to a boil.  
  • Add pearl barley, bring to a boil, reduce heat to a simmer, and cook covered ~ 30 minutes.  
  • Add lamb (and any juice) and green beans and cook ~ 10 minutes or until barley is soft but chewy and green beans are cooked to your liking.
  • Add salt to taste.  Spoon into bowls and garnish with parsley.  Happy stewin'!  beckie