Posted by: hyacinthus | December 27, 2010

Barley Lamb Stew

I had leftover blackpepper lamb leg from xmas dinner and thought of trying barley lamb stew. The result is nice for dinner 🙂

Adapted from barley and lamb stew recipe.

Ingredients

  • 2 pounds roasted blackpepper lamb leg, trimmed of fat and cut into bite-size pieces
  • 2 medium carrots, cut into 1/4-inch rounds
  • 3 stalks of celery, cut into 1/2 inch bits
  • 1 potato, cut into cubes
  • 1 cup barley (I made barley drink and used the cooked barley)
  • 4 cups water
  • 1/2 chicken cube
  • 2 teaspoons freshly chopped Italian parsley

Directions

1. Add water and chicken cube to the cooked barley to boil.

2. Add carrots, celery, potatoes and lamb to the water.  Once boiling, decrease the heat to low, cover and simmer for 30 minutes or until the liquid is absorbed and the lamb and barley are tender. Five minutes before the stew is finished, add the Italian parsley. Taste for seasoning and add salt and pepper as desired.

 

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