Irish Stew with Barley

Irish Stew with Barley


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)