Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 16/11/24. See terms.
Join now
Photo of Irish lamb and barley stew by WW

Irish lamb and barley stew

11
Points®
Total Time
1 hr 55 min
Prep
15 min
Cook
1 hr 40 min
Serves
6
Difficulty
Moderate
The barley in this hearty one-pot meal soaks heaps of flavour from the slow-cooked meat and vegies to make every spoonful loaded with deliciousness.

Ingredients

Olive oil

1 tbs

Lamb shoulder roast (easy carve), raw

640 g, (buy 800g), fat trimmed, cut into chunks

Brown onion

1 medium, finely chopped

Celery

2 stick(s), trimmed, diced

Fresh thyme

1 tbs, 5 sprigs

Garlic

3 clove(s), crushed

Chicken stock

4 cup(s)

Pearl barley

1½ cup(s), (300g)

Carrot(s)

4 medium, cut into chunks

Baby spinach

100 g

Fresh flat-leaf parsley

⅓ cup(s), coarsely chopped, to serve

Instructions

  1. Heat half the oil in a heavy-based saucepan over high heat. Season the lamb with salt and pepper and cook, in 2 batches, for 5 minutes or until well browned.
  2. Heat the remaining oil in the pan over medium heat. Cook the onion, celery and thyme, stirring, for 10 minutes or until softened. Stir in the garlic and cook for 30 seconds or until fragrant. Add the chicken stock and 1½ cups (375ml) water. Return the lamb to the pan with the barley and bring to the boil. Skim the surface with a spoon. Reduce heat and simmer, covered, for 50 minutes. Add the carrot and cook, covered, for a further 25 minutes or until the lamb and carrot are tender. Stir in the spinach until just wilted. Sprinkle with the parsley to serve.

You might like

You might like