Ir­ish stew with pearl bar­ley

Olive - - Seasonal Recipe Index -


lamb leg chops 4 x 350g each, bone in if pos­si­ble

car­rots 4, peeled and cut into 4cm pieces

cel­ery 2 stalks, trimmed and cut into 4cm pieces

onions 3, peeled and cut into wedges

gar­lic 8 cloves, peeled and left whole

pearl bar­ley 50g

lamb or chicken stock 600ml

pota­toes 8-12

flat-leaf pars­ley chopped to make 2 tbsp

• Heat the oven to 170C/fan 150C/gas 31/2. Put a casse­role or large oven­proof saucepan on a medium-high heat.

• Trim the ex­cess fat from the chops and place the scraps of fat in the pan to ren­der (melt) them. 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 un­ren­dered bits and dis­card. Turn the heat up to high and put the chops in the pan. Cook on both sides un­til brown, sea­son, 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 the 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 put 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.

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