Barley and Lamb Stew

Recipe by Chef #1265507
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READY IN: 1hr 15mins
SERVES: 4-6
YIELD: 4-6 bowls
UNITS: US

INGREDIENTS

Nutrition
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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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