Lamb and Barley Stew

Stew is always comforting. This one is especially so, as it almost always appears around the winter months. We are Irish for a few days in March, as the roots of this recipe are primarily that. 

I use an easy to trim lamb shoulder with a round bone. Trimmed of all visible fat the lamb, potatoes, carrots and barley are cooked in chicken broth. I use fingerlings or small whole potatoes as they hold their shape well. Carrots provide color and flavor. Bayleaf and thyme enhance freshness. A ton of ground pepper is the spice component. The result is a thick amalgam, one hearty stew that you can rest your spoon and laurels on.


LAMB AND BARLEY STEW
Serves 4


1 pound Lamb Shoulder
2 tablespoons Butter
1 large Onion
1/2 pound Fingerling Potatoes
4 Carrots
1/2 cup Barley
2 Bay Leaves
10 Thyme sprigs 
3/4 teaspoon Kosher Salt
1 teaspoon ground Black Pepper
2 cups Chicken Stock
Parsley, chopped




Wash and trim lamb of all visible fat. Chop into bite size chunks.

Chop onion into small dice.

Melt butter in a pressure cooker. If you are cooking the stew stove top melt the butter in a large Dutch oven.

Add chopped onion to butter and saute till translucent.

Add diced lamb to onions and saute till lamb is seared brown.

Add barley to lamb and saute for a few minutes.

Wash potatoes and carrots. Cut carrots onto 2 inch pieces. Leave potatoes whole. 

Add bay leaf, thyme sprigs, salt and pepper to meat. Mix well.

Pour chicken stock into meat and bring to a boil. Cover and pressure cook lamb for 16 minutes OR let meat cook covered stove top for 1 1/2 hours till tender. 

Uncover and fish bayleaf and thyme sprigs out of the stew. 

Garnish with chopped parsley.

Serve stew hot with rice or soda bread.

An intoxicating aroma fills the kitchen the moment the stew is uncovered. Pressure cooked or slow cooked, this stew has all the characteristics of a hearthwarming meal.

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