Danish-style Lamb with Pearl Barley

Ingredients

In the original Bosnian dish, Janjetina s bižima, the lamb is typically marinated in a mixture of garlic, lemon juice, and herbs before being roasted. However, in this Danish adaptation, the lamb is slow-cooked with a blend of aromatic herbs and spices to infuse it with flavor. Additionally, the original dish uses rice as a side dish, but in this Danish version, pearl barley is used instead to add a unique nutty taste and chewy texture. We alse have the original recipe for Janjetina s bižima, so you can check it out.

• 1.5 kg (3.3 lbs) lamb shoulder, bone-in 1.5 kg (3.3 lbs) lamb shoulder, bone-in
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 onions, finely chopped 2 onions, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 200g (1 cup) pearl barley 200g (1 cup) pearl barley
• 750ml (3 cups) beef broth 750ml (3 cups) beef broth
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 160°C (320°F).
2. 2.
   Season the lamb shoulder with salt and pepper.
3. 3.
   Heat the vegetable oil in a large oven-safe pot over medium-high heat.
4. 4.
   Sear the lamb shoulder on all sides until browned. Remove from the pot and set aside.
5. 5.
   In the same pot, add the onions, garlic, carrots, and celery. Cook until the vegetables are softened.
6. 6.
   Add the pearl barley, beef broth, bay leaves, thyme, and rosemary to the pot. Stir well.
7. 7.
   Return the lamb shoulder to the pot and bring the mixture to a simmer.
8. 8.
   Cover the pot with a lid and transfer it to the preheated oven.
9. 9.
   Cook for 3-4 hours, or until the lamb is tender and easily falls off the bone.
10. 10.
    Remove the pot from the oven and let it rest for a few minutes before serving.
11. 11.
    Serve the Danish-style Lamb with Pearl Barley hot, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Pearl barley — Rinse the pearl barley thoroughly before using to remove any impurities. This will ensure a clean and flavorful result.

Tips & Tricks

• For an extra flavor boost, marinate the lamb shoulder overnight in a mixture of garlic, lemon juice, and Danish herbs before cooking.
• If you prefer a thicker consistency, you can add a slurry of cornstarch and water to the pot during the last 30 minutes of cooking.
• Serve the Danish-style Lamb with Pearl Barley with a dollop of tangy yogurt or a sprinkle of fresh herbs for added freshness.

Serving advice

Serve the Danish-style Lamb with Pearl Barley as a main course, accompanied by a side of steamed vegetables or a fresh green salad. It pairs well with a glass of red wine or a refreshing Danish beer.

Presentation advice

Present the Danish-style Lamb with Pearl Barley in a rustic serving dish, allowing the tender lamb and pearl barley to take center stage. Garnish with a sprig of fresh herbs for an elegant touch.