Recipe by Aaliyah's&Aaron'sMum
I got this recipe off from my friend's mum when we were in Ireland last year for our summer holidays. It is different from the other recipes I have found here with the addition of pearl barley. The original recipe states to add in the meat and the vegetables all in at once but I find that the veggies get a bit mushy with the long cooking time, so I add in the vegetables during the last hour. So, you could do it either way! I usually serve it with Irish Soda Bread. Here is Ms Happy Farmer's Authentic Irish Soda Bread-Yeast Free which we truly enjoyed!
Top Review by DbKnadler
We had this for dinner tonight, and thought it was an ok dish. There was nothing in particular I did not like about it, but I would probably double the herbs as well as add some salt and pepper for a bit more flavor in the broth. I think we may have liked it better if I'd have saved it for a cold day, but with spring coming in to full swing here I don't think it is likely we will be getting another of those anytime soon. We will definately make again, but will likely save it til the fall. Reviewed for PAC Spring 2008.
- 2 1⁄2 lbs lamb chops, cut into 2 . 5cm thick pieces (bone in)
- 2 -3 tablespoons plain flour
- 4 -5 tablespoons olive oil
- 2 medium onions, roughly chopped
- 3 carrots, peeled and cut in chunks
- 4 large potatoes, peeled and cut into chunks
- 2 tablespoons pearl barley
- 2 bay leaves
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
- 2 pints good beef stock or 2 pints lamb stock
- 3 tablespoons fresh parsley, chopped
Directions See How It's Made
- Start off by trimming and cutting away excess fat off the meat.
- Pat the pieces dry and in a bowl toss them with flour.
- In a heavy-based saucepan, over high heat, heat 2 tbsp olive oil and brown the meat pieces in small batches and then remove and set aside in a bowl.
- In the same saucepan, over medium heat add in the rest of the olive oil and add in the chopped onions, garlic and bay leaves and saute till translucent, takes about 10 minutes.
- Return the browned meat pieces to the pot and add in the dried thyme and give it all a good stir.
- Sprinkle pearl barley on top and pour in all of the stock and season with salt and pepper.
- Increase the heat and bring it to a simmering point.
- Spoon off any scum that rises to the surface, then cover the pan with a well-fitting lid and leave to simmer over a low heat for an hour, stirring occasionally.
- After the hour is up, spoon off scum if any and then add in the potatoes and carrots and give all a good stir and leave it cook for another hour.
- Carefully stir in 2 tbsp of chopped parsley and take it off heat.
- Garnish with the remaining 1 tbsp of chopped parsley and serve!