Lamb And Barley Casserole Recipes

LAMB AND BARLEY CASSEROLE

Steps:

• Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
• Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
• Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
• Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
• Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
• Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.

BARLEY AND LAMB STEW

Steps:

• In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
• Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

LAMB SHANKS WITH BARLEY AND GARLIC

Steps:

• Preheat oven to 350 degrees F.
• In an ovenproof pan with tight-fitting lid, brown lamb on all sides in butter and olive oil.
• Remove lamb, stir wine and water into pan and heat, scraping bottom and sides of pan.
• Replace lamb and sprinkle with rosemary; add the garlic.
• Put a sheet of foil over top, then the tight-fitting lid to seal thoroughly. Bake at 350 degrees for 1 1/2 hours.
• For the barley, sauté mushrooms in 4 tablespoons of the butter, and set aside.
• Brown the barley in the remaining butter until golden brown, then mix in mushrooms, turn into casserole, and add 2 1/2 cups of the beef stock.
• Cover and bake 30 minutes at 350 degrees; add more stock as needed, about 1 cup, and cook, uncovered, until liquid is reduced and barley is done.
• To serve, arrange lamb shanks around edges of serving platter, add garlic cloves to barley, and heap in center of platter. Stir mint jelly into liquid remaining, cook three to five minutes, and spoon over lamb.

CROCK POT LAMB AND BARLEY STEW

Steps:

• Place the meat, onion, turnips and carrots in the crock pot.
• Stir in the broth, beer, barley and all seasonings.
• Cover and cook on low for 8-10 hours.
• Stir in the parsley before serving.

SLOW-COOKED LAMB WITH SAGE AND PEARL BARLEY

Steps:

• Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.
• Cook the shoulder of lamb
• Preheat the oven to 300°F. Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.
• Put in half the vegetables and sweat for 2 to 3 minutes, stirring. Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.
• Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.
• Take out the casserole dish. Remove the shoulder, wrap it in aluminium foil, and keep warm. Keep the casserole dish on hand.
• Prepare the pearl barley
• Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes.
• Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring. Drain the pearl barley and add to the vegetables. Stir, season with salt, and cook for 1 to 2 minutes.
• Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish. Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed.
• Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil. Stir and check the seasoning.
• To finish your dish
• Cut the shoulder into large pieces and return them to their casserole dish. Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish.

CURRIED LAMB AND BARLEY GRAIN

Steps:

• In a skillet, saute lamb, onion, barley and celery in oil until lamb is browned and barley is golden. Add broth and curry powder; bring to a boil. Pour into a 2-qt. baking dish. Bake, uncovered, at 350° for 1-1/4 to 1-1/2 hours or until barley is tender. , In a small bowl, combine the salsa ingredients. Cover and refrigerate for 1 hour. Serve with lamb.

LAMB, MUSHROOM, AND BARLEY CASSEROLE

Steps:

• Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35-40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3-4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.