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Ingredients
- olive oil
- lean lamb leg 400g, trimmed of fat and cut into chunks
- onions 2, diced
- celery 2 sticks, diced
- carrots 200g, diced
- potatoes 350g, peeled and cut into cubes
- bay leaf 1
- pearled barley 3 tbsp
- lamb stock 1 litre
- parsley a small bunch, chopped
- chives ½ a bunch, chopped
- mint a few leaves, chopped
Method
-
Step 1
Heat 1 tsp oil in a large casserole dish and fry the lamb in batches until browned. Remove with a slotted spoon, then add the onion, celery, and carrot to the dish. Fry for 5 minutes until softened, then add the browned lamb, potatoes, bay leaf, barley and lamb stock to the dish, and season. Put the lid on the pan and simmer for 1 hour until the lamb is tender. Stir in the herbs to serve.
Nutritional Information
- Kcals 463
- Fat 21.6g
- Carbs 32.9g
- Fibre 5.5g
- Protein 31.5g
- Salt 0.4g
