Borders Lamb and Barley Stew
Tender Scottish Borders lamb simmered with nutty pearl barley, sweet leeks, and hearty root vegetables in a rich, comforting broth.
- Prep
- 20 min
- Cook
- 105 min
- Total
- 125 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Equipment
- •large heavy-based casserole dish
- •chopping board
- •chef's knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 21 g
- carbs
- 38 g
- fibre
- 6 g
- protein
- 34 g
- calories
- 480 kcal
Instructions
- 1
Heat the oil in a large heavy-based casserole dish over medium-high heat on the hob.
- 2
Season the diced lamb generously all over with salt and black pepper.
- 3
Brown the lamb in batches until well caramelised on all sides, then transfer to a plate.
- 4
Add the chopped onion and leek to the casserole dish and cook for 5 minutes until soft.
- 5
Stir in the carrots and neeps (swede), cooking for another 3 minutes.
- 6
Return the browned lamb and any resting juices back into the dish.
- 7
Add the rinsed pearl barley, thyme sprigs, bay leaves, and pour over the hot stock.
- 8
Bring the liquid to a gentle boil, scraping up any browned bits from the bottom.
- 9
Cover with a tight lid, reduce the heat to low, and simmer gently for 90 minutes.
- 10
Uncover and simmer for 15 minutes more until the lamb is tender and the liquid is thick.
- 11
Discard the thyme sprigs and bay leaves, then stir through the chopped parsley.
- 12
Check the seasoning, add more salt and black pepper if needed, and serve warm.
Chef's tips
Browning the lamb thoroughly in small batches builds a deep, savoury foundation for the stew. As the pearl barley simmers, it absorbs liquid and thickens the broth naturally, so check the pot occasionally and add an extra splash of hot water if it becomes too thick.
Ingredient substitutions
- lamb shoulder → diced mutton or braising beef chuck
- neeps (swede) → turnip or parsnips
Storage
Store leftovers in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a pan over medium-low heat, stirring in a splash of stock to loosen the thickened barley.
Common mistakes to avoid
- •Boiling the stew too vigorously, which toughens the lamb rather than turning it tender.
- •Crowding the pan when browning meat, causing the lamb to steam rather than caramelise.
- •Failing to stir occasionally during the final stages, allowing the swollen barley to catch on the base.
Serving suggestions
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