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Abbeyvet, CC BY 2.5 <https://creativecommons.org/licenses/by/2.5>, via Wikimedia Commons
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Ingredients
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1 tbsp sunflower oil
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200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
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900g stewing lamb, cut into large chunks
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5 medium onions, sliced
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5 carrots, sliced into chunks
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3 bay leavessmall bunch thyme
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100g pearl barley
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850ml lamb stock
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6 medium potatoes, cut into chunkssmall knob of butter
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3 spring onions, finely sliced
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Method
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Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
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Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
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