Prep 30 mins
Cook 2 hrs
Comfort food at it's best.
- 3 lbs leg of lamb or 3 lbs lamb shoulder, boned, trimmed & cubed
- 2 tablespoons flour
- 3 slices bacon, chopped
- 2 tablespoons butter
- 2 medium onions, chopped
- 2 medium carrots, sliced
- 4 ounces turnips, diced
- 2 sticks celery, sliced
- 2 tablespoons pearl barley
- 2 teaspoons mixed herbs, chopped (thyme, basil etc)
- 1⁄2 pint lamb or 1⁄2 pint beef stock
- fresh parsley, chopped for garnish
- Toss the lamb in the flour.
- Dry fry the bacon in a large flameproof casserole. Add the butter and the lamb and fry until browned all over, stirring. Remove the lamb and bacon with a slotted spoon and set aside.
- Add the onions, carrots, turnip and celery to the casserole and saute for 5-10 minutes until they are beginning to brown.
- Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
- Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent it sticking, until the lamb is tender.
- Serve hot, sprinkled with chopped parsley.