Lamb, potato and pearl barley stew

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

Ingredients

Metric

Imperial

Lamb, potato and pearl barley stew

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
2
Add the carrots and onions to the pan and leave to sweat for a few minutes
  • 2 carrots, medium, chopped into chunks
  • 1 onion, roughly chopped
3
Once the onions and carrots have softened, add the tomato purée and continue to cook for a few minutes more
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
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
First published in 2015

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.

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