Lamb & Barley Hot Pot

Servings: 6 yield(s)
  • 600 g Diced Lamb
  • 2 Small Onions Diced
  • 2 stick Celery thinly sliced
  • 1 Carrots Diced
  • 1 Parsnips Diced
  • 3 cup Garlic
  • 2 Bay Leaves
  • 2 Sprigs Fresh Thyme
  • 75 g Barley
  • 4 Medium Potatoes
  • Fresh Ground Pepper
  • 1 tsp Rapeseed Oil
  • 500 ml Vegetable Stock
  • Fresh Parsley
  1. Preheat Oven 170 °C
  2. Cook the barley in boiling water for approx. 25 minutes. Drain and leave aside.
  3. Heat a casserole dish, add the oil and lightly colour the diced lamb. Add the garlic, onion, bay leaf and thyme then sweat for minutes on lower heat.
  4. Season with pepper and add the carrots, parsnips and celery and continue to cook for further 5 minutes. Add the cooked barley followed by the warm stock.
  5. Cover with a lid & simmer for approx. 40 minutes or until lamb is tender.
  6. While lamb is cooking peel and thinly slice the potatoes. Pan fry potatoes in rapeseed oil turning all the time. Season with pepper and fresh thyme.
  7. Arrange slices of potatoes on top of lamb and place in oven for 15 minutes.
  8. Brian’s Top Tip:
  9. Make using leftover cooked lamb from your Sunday roast or try replacing lamb with beef and add some Guinness