Best 3 Barley And Lamb Stew Recipes

BARLEY AND LAMB STEW

Steps:

• 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.

BARLEY AND LAMB STEW

Steps:

• 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.

LAMB STEW WITH BARLEY AND CARROTS

Steps:

• Mix flour, salt and pepper. Toss meat to coat. Heat oil over medium-high in 5-6 quart Dutch Oven or non-stick pot. Brown meat in batches. Place meat in bowl. Reduce heat to medium low. Add diced carrot, onion and mushrooms. Cook about 5 minutes until beginning to soften. Add broth and vegetable juice, stirring and scraping up browned bits. Bring to a boil. Return meat to pot. Reduce heat. Cover and simmer 1 hour, stirring 2 or 3 times. Stir in barley. Add more broth if necessary. Cover and simmer 20 minutes, stirring once or twice. Taste. Season with salt and pepper in necessary. As barley cooks, it swells. Add more broth if necessary. Add sliced carrot, simmer covered for 20 minutes longer, until meat and barley are tender. Sprinkle in parsley. Serve with a quality pumpernickel and butter.