Yorkshire Lamb and Barley Stew
Tender Dales lamb slow-cooked with pearl barley, sweet carrots, and earthy swede in a rich, comforting broth.
- Prep
- 20 min
- Cook
- 110 min
- Total
- 130 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 540 kcal
Equipment
- •Large lidded casserole dish
- •Sharp chef's knife
- •Chopping board
- •Wooden spoon
- •Measuring jug
Nutrition
Per serving, approximate
- Calories
- 540 kcal
- fat
- 27 g
- carbs
- 34 g
- fibre
- 6 g
- protein
- 38 g
- calories
- 540 kcal
Instructions
- 1
Pre-heat your oven to 160°C (140°C fan).
- 2
Toss the diced lamb in plain flour, sea salt, and black pepper until evenly coated.
- 3
Heat half the vegetable oil in a large casserole dish on the hob over medium-high heat.
- 4
Brown the lamb in batches until deeply golden on all sides, then set aside on a plate.
- 5
Add the remaining oil to the dish and reduce the hob heat to medium.
- 6
Add the chopped onion, carrots, and swede, frying for 5 minutes until slightly softened.
- 7
Stir in the rinsed pearl barley, chopped rosemary, and fresh thyme leaves.
- 8
Return the browned lamb and any resting juices to the casserole dish.
- 9
Pour in the hot lamb stock and stir well, scraping up any caramelised bits from the base.
- 10
Bring to a gentle simmer, cover with a tight-fitting lid, and transfer to the oven.
- 11
Bake for 1 hour and 45 minutes until the lamb is tender and barley is plump.
- 12
Rest for 5 minutes, adjust the seasoning if needed, and ladle into warm bowls.
Chef's tips
Pearl barley swells and thickens the gravy naturally as it cooks. If the stew becomes too thick towards the end of cooking, stir in an extra splash of hot lamb stock or boiling water.
Ingredient substitutions
- lamb shoulder → lamb neck fillet or diced mutton
- swede → turnip or parsnip
- lamb stock → rich beef stock
Storage
Store cooled stew in an airtight container in the fridge for up to three days.
Reheating
Reheat gently in a saucepan over low heat on the hob, adding a splash of stock or water to loosen the broth.
Common mistakes to avoid
- •Overcrowding the pan when browning the lamb, which steams the meat instead of caramelising it.
- •Skipping the barley rinse, which can make the stew overly starchy.
- •Baking at too high an oven temperature, causing the meat to turn tough.
Serving suggestions
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