Lamb, potato and pearl barley stew
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This rustic lamb stew dish from William Drabble is a great recipe for exploring a less common cut of the meat: lamb neck - which is often underrated. Lamb neck has a richer flavour than lamb shanks, allowing it to stand up better to slow cooking in this simple, hearty dish.
First published in 2015
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Ingredients
Metric
Imperial
Lamb, potato and pearl barley stew
- 400g of middle neck of lamb, diced
- 2 carrots, medium, chopped into chunks
- 1 onion, roughly chopped
- 1 tbsp of tomato paste
- 1.1l lamb stock
- 100g of pearl barley
- 4 large floury potatoes, chopped into large chunks
- 3 tbsp of vegetable oil
SAVE RECIPE
Method
1
Add the oil to a large pan set over a medium heat. Once hot, add the chopped lamb and cook for about 5 minutes, or until well coloured
- 400g of middle neck of lamb, diced
- 3 tbsp of vegetable oil
3
Once the onions and carrots have softened, add the tomato purée and continue to cook for a few minutes more
- 1 tbsp of tomato paste
4
Add the lamb stock and the pearl barley to the pan and bring to the boil. Turn down the heat and cook gently for about 20 minutes, then add the chunks of potato
- 1.14l lamb stock
- 100g of pearl barley
5
Bring back to the boil and cook slowly until the lamb is tender and the potatoes are starting to break down and thicken the sauce. Serve immediately
- 4 large floury potatoes, chopped into large chunks
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