LAMB AND BARLEY CASSEROLE
Provided by Florence Fabricant
Categories dinner, main course
Time 4h30m
Yield 6 - 8 servings
Number Of Ingredients 16
Steps:
- Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
- Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
- Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
- Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
- Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
- Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.
Nutrition Facts : @context http, Calories 205, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams
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Nadaan Bacha
[email protected]This casserole is delicious! The lamb is so tender and the barley is cooked perfectly.
elles eddits
[email protected]I love this casserole! It's so easy to make and it's always a hit with my family.
Tracy Tyler
[email protected]This casserole is a great way to use up leftover lamb. It's also a very affordable dish to make.
Bubbly Boss
[email protected]This casserole is so easy to make and it's always delicious. I love that it's a one-pot meal, so it's easy to clean up.
Alisson Roblero
[email protected]I've made this casserole several times and it's always a winner. The lamb is always tender and flavorful, and the barley adds a nice chewy texture. The vegetables are also cooked perfectly.
Nikki Ruelle
[email protected]This casserole is a great way to use up leftover lamb. It's also a very affordable dish to make. I love that it's a one-pot meal, so it's easy to clean up.
Calieshs Murray
[email protected]I love this casserole! It's so easy to make and it's always a hit with my family. The lamb is always tender and the barley is cooked perfectly. The vegetables are also very flavorful.
Abu Sufyan
[email protected]This casserole was delicious! The lamb was so tender and the barley was cooked perfectly. The vegetables were also very flavorful. I will definitely be making this again.
Dalhat Yusuf
[email protected]I made this casserole for a potluck and it was a huge success. Everyone loved it! The lamb was so tender and the barley was cooked perfectly. The vegetables were also very flavorful. I will definitely be making this again.
Solomon South
[email protected]This lamb and barley casserole was a hit with my family! The lamb was tender and flavorful, and the barley added a nice chewy texture. The vegetables were cooked perfectly, and the sauce was rich and savory. I will definitely be making this again.