Barley and Lamb Stew
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Yields:
-
4-6 bowls
- Serves:
- 4-6
ingredients
- 2 lbs boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
- 1⁄4 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil, divided
- 3 medium carrots, cut into 1/4-inch rounds
- 1 cup barley, pearl barley
- 4 cups chicken broth
- 2 teaspoons oregano, freshly chopped
directions
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.
- Remove the lamb to a bowl and repeat with the remaining oil and lamb.
- Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally.
- Return all of the lamb to the pot along with the grits and stir to combine.
- Add the chicken broth and bring to a boil.
- Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender.
- Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
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