BARLEY RISOTTO WITH LAMB
A cheat’s guide
Barley makes a delicious nutty risotto without the effort. A filling and tasty camping dish.
(enough for 4)
4–6 leg chops
2 cups vegetable stock
1 cup dry white wine 2 tablespoons butter
1 onion, diced
2 garlic cloves, crushed
2 cups barley
4 sprigs fresh thyme or 1 teaspoon dried thyme
1 Brown the chops in a pot. Add half of the stock and wine and simmer slowly for about 1½ hours until the meat is soft. Remove from the heat and flake the meat with two forks.
2 Melt the butter in a second pot and sauté the onion until soft. Add the garlic, barley and thyme.
3 Add the remaining stock and wine and simmer with the lid on for about 30 minutes or until the barley is cooked. Flavour to taste with salt and pepper.
4 Stir the meat through the barley.
go! Drive & Camp says If you’re short on time you can add any flaked lamb to the risotto instead of the lamb chops.