Lamb And Barley Stew Recipes

IRISH LAMB AND BARLEY STEW

Steps:

• Heat half the oil in large saucepan, cook lamb, in batches, until browned. Remove from pan.
• Heat remaining oil in same pan, cook onion, carrot, celery and garlic, stirring, until vegetables soften. Return lamb to pan with stock, the water, barley and thyme, bring to the boil. Reduce heat, simmer, covered, 1 hour, skimming fat from surface occasionally.
• Add potato, simmer, uncovered, about 30 minutes or until potato is tender. Add cabbage, simmer, uncovered, until cabbage is just tender. Discard thyme.
• Serve stew sprinkled 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 AND BARLEY STEW

Steps:

• Season lamb with pepper, then coat with flour. Heat olive oil in dutch oven. Brown lamb over medium heat in two batches, sauteing each batch for six minutes. Remove from pan and set aside. Add vegetables and thyme to pot with a pinch of salt, cover, and cook until slightly softened, 5 minutes. Return cooked lamb to pot, including drippings, then add broth, wine, and water. Bring to boil, then simmer 20 minutes. Add barley, cover and simmer another 40 minutes, until barley is al dente. Season with salt and pepper, to taste, and serve.

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.

IRISH STEW WITH PEARL BARLEY

Steps:

• Preheat the oven to 325°F.
• Place a flameproof casserole (or large saucepan) on a medium-high heat. Trim the excess fat from the chops and place the scraps of fat in the pan so that they can render.
• Meanwhile, cut the chops in half lengthways so as not to go through the bone. When some fat has melted into the pan, pick out the unmelted/unrendered bits (and eat them or give them to your dogs!), turn the heat up to high and place the chops in the pan. Cook on both sides, seasoning with salt and pepper, until brown, then transfer them to a plate.
• Add the carrots, celery, onions and garlic to the pan, season with salt and pepper and toss on the heat for a couple of minutes until starting to go slightly golden at the edges. Return the meat (and all the juices) to the pan with the barley and stock and stir to combine. Bring to a boil, cover and cook in the oven for 1 hour.
• Meanwhile, peel the potatoes and halve if large. Once the hour is up, take the pan out of the oven and place the potatoes on top. Cover and put back in the oven for 35-45 minutes until cooked. Scatter with parsley and serve from the pan.

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.

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.

LEFTOVER LEG OF LAMB STEW

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Brown bacon in a Dutch oven or oven-safe pot over medium-high heat, stirring occasionally, until almost crisp, 6 to 8 minutes. Add onion and saute until golden brown, 5 to 8 minutes. Add mushrooms and garlic and saute until mushrooms start to release their juices, about 4 minutes.
• Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Allow to boil for 3 to 4 minutes. Add lamb, tossing to coat. Stir in tomatoes and rosemary. Add salt. Bring to a boil.
• Remove from the heat and cover.
• Bake in the preheated oven until lamb is tender, 2 to 3 hours.