Spring Lamb Stew

    Posted on 6th April 2021 by Daniel Newman-Beinart
    Serves 4 


    800g lamb cutlets bone removed

    2 tbsp vegetable oil

    360g potatoes, peeled and cut into chunks

    2 onions

    150g carrots, chopped

    2 leeks, sliced

    100g pearl barley

    750ml lamb stock

    ¼ of cabbage, sliced

    20g spring onions, sliced

    10g parsley, roughly chopped


    1. Preheat the oven to 160’C. Heat half the oil in a large frying pan over a medium heat. Add the lamb cutlets and fry for 3-5 mins on each side until brown.
    2. Transfer the lamb to a large casserole dish with a lid. Add the potatoes, onions, leeks, carrots and pearl barley. Add the stock and cover. Cook in the oven for 1hr.
    Add the cabbage to the dish and return to the oven for 1hr, adding a splash more stock if beginning to look dry. Scatter with spring onions and parsley to serve.

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