1. Preheat the oven to 180°C/350°F/Gas Mark 4
2. Heat the oil in a large frying pan and fry the lamb for 3-4 mins until browned, then transfer to an ovenproof casserole dish
3. Add the vegetables to the pan and fry for 2-3 mins then stir in the barley and stock. Bring to the boil
4. Pour over the lamb, cover and cook for 2 hours or until the meat is tender.
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Don't throw away the leftover lamb leg bones, fat and scraps of meat as these can be used to make a freezable batch of lamb stock
1 tbsp rapeseed oil 500g (1lb 2oz) lean lamb leg steak, diced 1 onion, chopped 2 carrots, sliced 2 waxy potatoes, cut into chunks 50g (2oz) pearl barley 700ml (1?t) lamb stock
Time: 10 mins, Cooking time: 2 hours Serves: 6 Nutrition: 242 Cals, Fat 9g (Sat fat 3g)