Hearty Scottish Lamb and Barley Stew

Ingredients

• 500g (1.1 lb) lamb shoulder, cut into chunks 500g (1.1 lb) lamb shoulder, cut into chunks
• 1 cup (200g) pearl barley 1 cup (200g) pearl barley
• 2 carrots, diced 2 carrots, diced
• 1 onion, chopped 1 onion, chopped
• 2 leeks, sliced 2 leeks, sliced
• 2 celery stalks, diced 2 celery stalks, diced
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 1 liter (4 cups) beef or vegetable broth 1 liter (4 cups) beef or vegetable broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 12g, 4g
• Carbohydrates (total, sugars): 40g, 6g
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat some oil over medium heat. Add the lamb chunks and brown them on all sides. Remove the lamb from the pot and set aside.
2. 2.
   In the same pot, add the onions, carrots, leeks, celery, and garlic. Sauté until the vegetables are softened.
3. 3.
   Return the lamb to the pot and add the pearl barley, bay leaves, thyme, rosemary, and broth. Season with salt and pepper.
4. 4.
   Bring the stew to a boil, then reduce the heat to low. Cover the pot and simmer for about 1.5 to 2 hours, or until the lamb is tender and the barley is cooked.
5. 5.
   Remove the bay leaves and adjust the seasoning if needed.
6. 6.
   Serve the Scottish lamb and barley stew hot, garnished with fresh parsley.

Treat your ingredients with care...

• Lamb — For a more tender stew, choose lamb shoulder or leg cuts. Trim excess fat before cooking.
• Pearl barley — Rinse the barley before using to remove any impurities. If you prefer a softer texture, soak the barley in water for an hour before adding it to the stew.

Tips & Tricks

• For a richer flavor, you can sear the lamb in batches before adding the vegetables.
• If you prefer a thicker stew, you can add a slurry of cornstarch and water during the last few minutes of cooking.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a quick and satisfying meal.
• Feel free to customize the vegetables according to your preference. Adding turnips or potatoes can be a delicious variation.
• Serve the stew with crusty bread to soak up the flavorful broth.

Serving advice

Serve the Scottish lamb and barley stew in deep bowls, allowing the chunks of tender lamb, barley, and vegetables to take center stage. Garnish with freshly chopped parsley for a pop of color and freshness.

Presentation advice

To enhance the presentation, you can sprinkle some additional chopped parsley on top of the stew just before serving. Serve the stew with a side of crusty bread and a simple green salad for a complete and satisfying meal.