Lamb Stew With Barley And Carrots Recipes
BARLEY AND LAMB STEW
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper, and flour.
- Heat 1/2 tablespoon olive oil in a 4- to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover, and simmer until the liquid is absorbed and the lamb and grits are tender, 30 to 45 minutes. Just before the stew is finished, add the oregano. Taste for seasoning, and add salt and pepper as desired. Serve in bowls.
CROCK POT LAMB AND BARLEY STEW
Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.
Provided by Geema
Categories Stew
Time 9h15m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- Place the meat, onion, turnips and carrots in the crock pot.
- Stir in the broth, beer, barley and all seasonings.
- Cover and cook on low for 8-10 hours.
- Stir in the parsley before serving.
Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5
BARLEY AND LAMB STEW
This is an awesome, unique lamb stew that was originally created by Alton Brown. You may substitute the barley grits for barley flakes. You may also substitute the lamb with lamb leg (just remember to trim the leg before cutting and cooking it!) I posted this in order to find out the nutritional info.
Provided by sa_randall
Categories Stew
Time 1h15m
Yield 4-6 bowls, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.
- Remove the lamb to a bowl and repeat with the remaining oil and lamb.
- Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally.
- Return all of the lamb to the pot along with the grits and stir to combine.
- Add the chicken broth and bring to a boil.
- Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender.
- Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
BARLEY AND LAMB STEW
Provided by Alton Brown
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
- Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
LAMB STEW WITH BARLEY AND CARROTS
Steps:
- Mix flour, salt and pepper. Toss meat to coat. Heat oil over medium-high in 5-6 quart Dutch Oven or non-stick pot. Brown meat in batches. Place meat in bowl. Reduce heat to medium low. Add diced carrot, onion and mushrooms. Cook about 5 minutes until beginning to soften. Add broth and vegetable juice, stirring and scraping up browned bits. Bring to a boil. Return meat to pot. Reduce heat. Cover and simmer 1 hour, stirring 2 or 3 times. Stir in barley. Add more broth if necessary. Cover and simmer 20 minutes, stirring once or twice. Taste. Season with salt and pepper in necessary. As barley cooks, it swells. Add more broth if necessary. Add sliced carrot, simmer covered for 20 minutes longer, until meat and barley are tender. Sprinkle in parsley. Serve with a quality pumpernickel and butter.
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Servings 4-6Total Time 1 hr 30 minsCategory Dinner
- 1. Preheat the oven to 170C fan-forced or 190C conventional.2. In a large heavy pot over high heat, brown the pieces of lamb in their own fat (add some olive oil if necessary) in batches so as not to crowd the pan, and make sure you get good deep colour on the meat. Season generously and set aside.3. Add the onion, garlic, bay leaves, thyme and allspice (and oil if needed) and cook for four minutes. Add the carrots, celery and parsnips and cook for 10 minutes. 4. Add the meat back to the pot with the wine and reduce by half, then add the chicken stock. Bring to a simmer, add the barley, then cover and cook in the oven for one-and-a-half hours. Remove the lid for the last half hour of cooking. 5. Remove from the oven and adjust the seasoning if necessary. You can reduce the sauce if you like (before correcting the seasoning). Serve as is, or toss in some blanched winter greens for a complete meal.Tip Shoulder is great for braises, but try to buy it in one piece if you can so you can cut
IRISH LAMB STEW WITH PEARL BARLEY - EDIBLE COMMUNITIES
From ediblecommunities.com
Cuisine IrishTotal Time 3 hrs 45 minsCategory MainCalories 550 per serving
- First make the stock: Place all the ingredients in a saucepan with 2 quarts cold water. Bring to a boil and then simmer for as long as possible to bring out the flavor, 2 to 3 hours if you can. Strain the stock and set aside.
- Place a casserole dish over high heat, melt the butter, and add the lamb. Season with salt and pepper and stir until it is a nice brownish color. Transfer to a plate and repeat the process with the vegetables, before also transferring them to a plate.
- Spoon all the vegetables, the lamb, and the pearl barley into the casserole dish, placing the potatoes on top (you do not want them to get mushy). Remove all the leaves from the thyme stems (discard the stalks) and add them to the dish. Cover with the hot lamb stock and place in the oven for 1 1/2 hours.
LAMB AND PEARL BARLEY STEW / SOUP RECIPE AND VIDEO - EAT ...
From eatsimplefood.com
Cuisine InternationalTotal Time 2 hrsCategory Main DishCalories 413 per serving
- Bring a large pot (I prefer a 6 quart dutch oven) to medium high heat and add the lamb in batches (overcrowding the pan will cause the lamb to steam & not brown). Sear 6-8 minutes or until brown. Remove lamb from pan with slotted spoon (leaving any drippings in pan) and set aside.
- Add onions, carrots, and celery to the pan. Reduce heat if super hot and cook 5-7 minutes or until veggies are soft & translucent. Add garlic and cook 1-2 minutes or until fragrant.
- Add chicken broth and bay leaves, cover, and bring to a boil. Add pearl barley, bring to a boil, reduce heat to a simmer, and cook covered ~ 30 minutes. Add lamb (and any juice) and green beans and cook ~ 10 minutes or until barley is soft but chewy and green beans are cooked to your liking.
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Servings 4Estimated Reading Time 50 secsCategory Main
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5/5 Category Lamb
- Preheat the oven to 350°. Put the flour in a large bowl and season generously with salt and pepper. Add the lamb cubes in 4 batches, tossing to coat thoroughly.
- In a large enameled cast-iron casserole, heat 2 tablespoons of the oil until shimmering. Add one-fourth of the lamb cubes and cook over moderately high heat until browned, about 6 minutes; transfer to a plate. Brown the remaining floured lamb in 3 batches, adding 2 tablespoons of oil to the pot per batch. Reduce the heat if the casserole bottom darkens too much.
- Return all of the lamb to the casserole. Add the wine and vinegar and bring to a boil. Add the stock and tarragon and return to a boil. Season with salt and pepper. Cover the casserole and braise the stew in the oven for about 1 hour, or until the meat is nearly tender.
- Add the carrots, parsnips, potatoes, turnips, fennel and shallot to the lamb stew. Season with salt and pepper and bring to a boil, stirring to distribute the vegetables. Cover the casserole, return it to the oven and cook until the meat and vegetables are tender, about 1 hour longer. Season with salt and pepper. Stir in the parsley and fennel fronds and serve the stew in deep bowls.
LAMB BARLEY STEW RECIPE | UNASSAGGIO
From unassaggio.com
- Heat the oil in a dutch oven over medium-high heat. Season the lamb and sear in batches, until browned. Remove the lamb and set aside.
- Add the celery, leeks, and carrots to the dutch oven and sauté for 3-4 minutes. Add the garlic and cook for 1 minute, then stir through the flour.
- Pour in the wine and bubble for a few minutes, scraping the brown bits from the bottom of the pan. Then add the hot stock, barley, bay leaves and parsley bundle. Return the lamb to the pan, and bring to the boil, cover and simmer for 1 hour until the lamb is tender. Remove the bay leaves and herbs.
- While the stew cooks, make the dumplings. Mix the flour, butter, mustard, cheese and parsley with salt and pepper and a splash of water, until you get a soft dough.
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