- 1 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
- 900g stewing lamb, cut into large chunks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 5 medium onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 5 carrot, sliced into chunks
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 3 bay leaf
- small bunch thyme
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 100g pearl barley
- 850ml lamb stock
- 6 medium potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- small knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 3 spring onion, finely sliced
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
LambMiddle neck (neck fillets) or scrag end are both really flavoursome and perfect for braising.