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Lamb And Barley Stew Recipe

Name: LAMB AND BARLEY STEW
Yield: 8
Ingredients: 5 pounds ½neck of lamb—shoulder and neck chops are appropriate; keep them on the bone and ask your butcher to chop them into appropriate pieces; a bundle made of thyme (parsley, and 2 sticks of celery); 3 bay leaves; 10 black peppercorns; sea salt; 8 in small carrots (peeled, or 2 big carrots, peeled and choppedhalf); 16 shallots (peeled); 4 in kohlrabies (peeled and cuthalf); 8 leeks (cleaned and trimmed); a good handful of barley; this may not seem much but it expands and has a habit of taking over (or small cup)

2 years ago

April 16, 2023

Fergus Henderson Fanclub

LAMB AND BARLEY STEW

A dish which likes to be made a day before eating.

Servings

MetricUS Imperial

Ingredients

5 pounds ½neck of lamb—shoulder and neck chops are appropriate; keep them on the bone and ask your butcher to chop them into appropriate pieces
a bundle made of thyme parsley, and 2 sticks of celery
3 bay leaves
10 black peppercorns
Sea Salt
8 in small carrots peeled, or 2 big carrots, peeled and choppedhalf
16 Shallots peeled
4 in kohlrabies peeled and cuthalf
8 leeks cleaned and trimmed
a good handful of barley; this may not seem much but it expands and has a habit of taking over or small cup

Servings

MetricUS Imperial

Ingredients

5 pounds ½neck of lamb—shoulder and neck chops are appropriate; keep them on the bone and ask your butcher to chop them into appropriate pieces
a bundle made of thyme parsley, and 2 sticks of celery
3 bay leaves
10 black peppercorns
Sea Salt
8 in small carrots peeled, or 2 big carrots, peeled and choppedhalf
16 Shallots peeled
4 in kohlrabies peeled and cuthalf
8 leeks cleaned and trimmed
a good handful of barley; this may not seem much but it expands and has a habit of taking over or small cup

Instructions

Place the lamb, herb bundle, bay leaves, peppercorns and a pinch of salt in a pan, cover with water, bring to the boil, skim, reduce to the gentlest of simmers, and add the vegetables and barley. Cook for 1 hour. Check the meat with a knife to see if it is giving, but catch it before it is overcooked (watch that it never cooks too fast). Decant into a clean china container and allow to cool in its broth.
When cold a layer of fat should form on the surface; remove this. When it comes to the eating return the lamb, vegetables, barley and broth to a pan, bring up to the boil, and reduce to a simmer until all is hot. Check the seasoning and remove the thyme bundle. Serve on deepish plates so the broth can be enjoyed as well.
Some may be tempted to add more oomph to this dish, but I’m all for its soothing, gentle qualities.

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