91热爆

Ingredients

600g Diced Lamb
2 Small Onions Diced
2 Sticks Celery thinly sliced
1 Carrots Diced
1 Parsnips Diced
3 Cloves Garlic
2 Bay Leaves
2 Sprigs Fresh Thyme
75g Barley
4 Medium Potatoes
Fresh Ground Pepper
1 Table Spoon Rapeseed Oil
500ml Vegetable Stock
Fresh Parsley

Method

Preheat Oven 170 °C

Cook the barley in boiling water for approx. 25 minutes. Drain and leave aside.
Heat a casserole dish, add the oil and lightly colour the diced lamb. Add the garlic, onion, bay leaf and thyme then sweat for minutes on lower heat.

Season with pepper and add the carrots, parsnips and celery and continue to cook for further minutes. Add the cooked barley followed by the warm stock.
Cover with a lid & simmer for approx. 40 minutes or until lamb is tender.

While lamb is cooking peel and thinly slice the potatoes. Pan fry potatoes in rapeseed oil turning all the time. Season with pepper and fresh thyme.
Arrange slices of potatoes on top of lamb and place in oven for 15 minutes.

Brian’s Top Tip:
Make using leftover cooked lamb from your Sunday roast or try replacing lamb with beef and add some Guinness