Barley Lamb Slow Cook

Updated at: Thu, 17 Aug 2023 13:45:17 GMT

Step 1

If the lamb has been refrigerated, remove from the fridge, the off all packaging and leave to rest at room temperature for an hour before cooking. Slice into thick bite sized cubes. Place in a bowl and season with salt and pepper and coat with some olive oil and let rest.

Step 2

Place the dried porcini mushrooms in a bowl. Cover with hot water and steep for 20 minutes. Remove the mushrooms and set aside and keep the liquor.

Step 3

In a pan moderately heat 1tbs of the oil. sauté the onion for 3-4 minutes. Add the garlic and continue to gently fry. Add the meat to the onions and garlic, turn up the heat and brown on all sides. Once browned, add a quarter of the wine, the rosemary and sugar and bubble away. After 2-3 minutes remove from heat and add to the slow cooker.

Step 4

Peel and cut the potatoes into chunky slices or cubes. Add to the slow cooker. Add the mushrooms as they are. Make up to 750ml of lamb stock using the liquor from the mushrooms. Add 700ml to the slow cooker and ensure the lamb and potatoes are just covered. Keep the remaining 50ml stock. Add the rest of the wine. Add 2 handfuls of barley and stir all ingredients well. Put on the lid, cook on high for 4 hours or low for 8. When cooking time is up, if the stew is too thick add some more of the stock kept in reserve. If it is not thick enough add some diluted cornflour. CAUTION: Barley will keep slowly expanding and absorbing liquid. If you store any leftovers overnight in the fridge you will find next day the Barley has turned the stew into a porridge consistency but the flavours will have deepened. Water it down with more stock or liquid at your peril. Simply warming it up again will loosen it up.

Step 5

The stew is ready to spoon up into bowls and enjoy as it is. I find.adding steamed vegetables such as carrot, brocoli or baby Brussels sprouts and adding to to dish a good counter balance to the volume of meat.

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