Lamb and Barley Supper
Warming, hearty and easily made up as a leftovers for your lunch. If you're not feeding a family of four, serve it for whoever and then divide the remainder between coffee mugs. Food bags over the top and then put in the freezer. Just pop a mug out in the morning and take it to work, or leave it out to slowly defrost and then heat for lunch.
I serve this with a warm, herbed soda bread for dinner.
Recipe & Instructions
- 400g Lamb Neck Fillet diced in to small pieces
- 1 Onion diced
- 2 Carrot chopped
- 4 Celery Sticks chopped
- 250g Mushrooms (any sort) sliced
- 1 tsp Dried Rosemary
- 1 tsp Dried Thyme
- 1 tbsp Plain Flour
- 600ml Lamb Stock
- 1/2 tbsp oil (any sort)
- 1 tsp sea salt and ground pepper
Heat the oil in a casserole dish and add the lamb. Stir over a high heat until brown. Lower the heat and then add the onions, carrots, celery and mushrooms . Cook gently until softened (about 8-10 mins). Add the flour and stir for 1-2 minutes. Stir in the stock slowly, add the dried herbs and cook until thickened. Add the pearl barley and put a lid on the top. Put the casserole in the oven at 140 degrees for 1 hour until the pearl barley is plump and cooked. It would be fine to leave longer if you're on the school run!
Serves 4 (or serves 1 for dinner and 4 big mugs for lunch!)
Calories Per Serving 331