Lamb Barley Casserole

We haven't yet tried this recipe. But we'd love to hear about it if you do.

Lamb Barley Casserole

Hardy sheep are able to withstand the cold easterly winds that blow across the Romney Marshes and because they graze on the salty marshes their meat has an extra fine flavour.

Serves 4 - 6

475g boned leg or shoulder of lamb, trimmed of fat and diced

40g seasoned wholemeal flour

1 rindless streaky bacon rashers, chopped

10g butter

1 medium onion, peeled and chopped

1 medium carrot, sliced

50g turnip or swede, peeled and diced

1 celery stick , diced

25g pearl barley

5g mixed chopped fresh herbs,

such as rosemary or parsley

300ml lamb stock

chopped fresh parsley to garnish

Toss the lamb in the seasoned flour.

Dry fry the bacon in a large heavy bottomed pan. Add the butter and the lamb and fry until browned all over.

Remove the lamb and the bacon from the pan with a slotted spoon and set aside.

Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5-10 minutes, until beginning

to brown.

Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.

Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent sticking, until the lamb is tender.

Serve hot, sprinkled with chopped parsley.