Lamb Stew

  • 1 pound leg of lamb cut into bite sized chunks
  • 1 onion, peeled and chopped
  • 1 leek, cut into rounds
  • 2 stalks of celery, chopped
  • 2 tbsp. flour
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • 1 tbsp dried parsley
  • 1 cup of pearl barley
  • 1 litre hot chicken stock
  • 4 carrots, peeled and cut into batons
  • 12 medium new potatoes, peeled
  • 1 large parsnip, peeled and cut into chunks
  • A handful of cubed Swede

Put the lamb cubes, celery, onion and leek into a hot pan. Cook over a medium heat until the vegetables begin to soften and the meat starts to brown.  Once the meat has browned all over, sprinkle it with the flour, rosemary, thyme, parsley and some salt and pepper.  Continue to cook, stirring regularly. Once the meat is roughly coated in the flour and herbs pour over the hot chicken stock. Cover tightly and simmer for about an hour.  Add the barley, carrots, parsnip, swede and potatoes, adding more stock as necessary and leaving the potatoes whole.  Bring to the boil, then reduce the heat to a slow simmer.  Cover tightly and cook until the vegetables and meat are very tender and ready to eat.