Lamb and Barley Stew - Tom Kerridge

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Step 1

1 Cut the lamb into 2.5cm chunks and season well with salt and pepper. Dust the lamb lightly with flour. Place a large flameproof casserole or non-stick saucepan over a high heat.

Step 2

When the pan is hot, add 1 tsp oil and swirl it around. Add a third of the lamb and cook for about 5 minutes, until browned all over. Transfer to a plate and repeat with the rest of the oil and lamb.

Step 3

3 Add the leeks and carrots to the pan and cook for 5 minutes, until slightly softened, adding a splash of water if needed. Add the celery, rosemary, bay leaves and stock. Return the lamb to the pan and bring to a simmer.

Step 4

Stir in the pearl barley and add a big pinch each of salt and pepper. Simmer for 20 minutes, then add the turnips and simmer for another 25-30 minutes or until the lamb, turnips and barley are all tender. Add a little more stock or water if you need to.

Step 5

5 Stir through the peas to defrost and warm through, and fold through the mint. Season with salt and pepper to taste and serve in warmed bowls.