Slow-Cooked Lamb with Sage and Pearl Barley

Name: Slow-Cooked Lamb with Sage and Pearl Barley
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 12 fresh almonds; 4 servings freshly ground black pepper; 4 carrots; 2 stalks celery; 296 milliliters chicken stock; 3 squashed garlic cloves; 1 shoulder of young lamb; 4 Tbsps es olive oil; 177 milliliters pearl barley; 8 peppercorns; 4 red onions; 296 milliliters red wine; 12 sage leaves; 4 servings salt

This recipe serves 4. One portion of this dish contains around 8g of protein, 17g of fat, and a total of 441 calories. If $2.18 per serving falls in your budget, Slow-Cooked Lamb with Sage and Pearl Barley might be an excellent dairy free recipe to try. A mixture of chicken stock, pearl barley, celery, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Trim the fat from 1 shoulder of young lamb. Peel, wash, and thinly slice 4 carrots and 2 stalks of celery. Peel 4 red onions and cut into small wedges.

Ingredients you will need

Celery Rib

Red Onion

Carrot

Lamb

Cook the shoulder of lamb

Ingredients you will need

Lamb

Preheat the oven to 300°F.

Equipment you will use

Oven

Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides. Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil.

Ingredients you will need

Cooking Fat

Olive Oil

Equipment you will use

Casserole Dish

Put in half the vegetables and sweat for 2 to 3 minutes, stirring.

Ingredients you will need

Vegetable

Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish.

Ingredients you will need

Whole Garlic Cloves

Peppercorns

Sage

Lamb

Equipment you will use

Casserole Dish

Pour in 1 1/4 cups of red wine and reduce by half. Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time.

Ingredients you will need

Chicken Stock