Lamb Stew
A simple lamb stew made brighter with fresh parsley and a spritz of lemon.
4
Servings
15
Prep (min)
90
Cook (min)
easy
Difficulty
Ingredients
-
Lamb pieces
–
3.0
lb
-
Salt
–
0.0
-
Black pepper
–
0.0
-
Carrots
–
3.0
large
-
Celery
–
4.0
stalks
-
Onions
–
3.0
-
Garlic
–
8.0
cloves
-
Pearl barley
–
1.0
cup
-
Lamb or chicken stock
–
2.5
cups
-
Baby potatoes
–
8.0
-
Parsley leaves
–
2.0
tablespoons
Instructions
-
1
Brown the lamb in a large casserole dish with a touch of oil.
-
2
Add the carrots, celery, and onion and let them soften in the fat from the lamb.
-
3
Add back the lamb and pearl barley, season with salt and pepper, and add the stock.
-
4
Cook for an hour on a low heat.
-
5
Add in the potatoes and cook for another 30 minutes.
-
6
Check for seasoning, add lots of parsley and a squeeze of lemon juice. Serve with brown soda bread.
Nutrition
Calories
200 kcal
Per serving
Estimated Cost
Per serving
€2.76
Total (4 servings)
€11.04