Ingredients for Barley And Lamb Stew
- 1.5 lbs boneless lamb shoulder
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp fresh ground black pepper, plus more to taste
- 1/4 cup all-purpose flour
- 1/2 tablespoon olive oil
- 1 large carrot, chopped
- 1 cup pearl barley
- 4 cups chicken broth
- 1 tsp dried oregano
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How to Make Barley And Lamb Stew
- In a medium mixing bowl, toss 1.5 lbs lamb shoulder, cut into 1-inch cubes, with 1 tsp salt, 1/2 tsp black pepper, and 1/4 cup all-purpose flour.
- Heat 1/2 tablespoon olive oil in a 4- to 5-quart Dutch oven over medium-high heat until shimmering.
- Add half of the lamb and brown on all sides, about 7-8 minutes. Remove to a bowl and repeat with the remaining lamb and oil.
- Add 1 large carrot, chopped, to the pot and sauté for 3-4 minutes, stirring occasionally.
- Return the lamb to the pot. Stir in 1 cup pearl barley (or barley flakes).
- Add 4 cups chicken broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 30-45 minutes, or until the liquid is absorbed and the lamb and barley are tender.
- Five minutes before serving, stir in 1 tsp dried oregano.
- Season with salt and pepper to taste.
- Serve hot in bowls and enjoy!
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
12g
Fat
110g
Carbs
13g
