Wednesday, January 9, 2013

Barley and Lamb

A simple lamb dish for our Eastertime Passover meal. 

2 Tablespoons butter
1 cup barley, rinsed and drained
1 Tablespoon olive oil
3 cloves garlic
2 medium onions, chopped
1 pound lamb stewing meat, boneless and trimmed of fat, cut into bite-sized pieces
Salt to taste

6 cups chicken stock, divided

  1. Preheat oven to 350.
  2. Brown barley in butter and set aside.
  3. Saute garlic and onion, then layer in a 2-quart casserole pan.
  4. Generously salt and pepper lamb.  Brown lamb in olive oil, then layer over barley mixture.
  5. Pour 3 cups chicken stock over meat.
  6. Cover casserole dish and bake for about 1 hour.
  7. Add another 3 cups chicken stock, cover again and bake for another hour.  Dish is done when lamb is tender and some chicken stock remains.  Season with salt and pepper as desired.
Serves 6.
Prep: 2+ hours

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