Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
Unable to load
Difficulty level: 3 out of 4
12 Ingredients
Number of servings
4
- 4 slice thick crusty bread (to serve)
- 3 carrots
- 2 stick celery, sliced
- 1 brown onion, chopped
- 1/4 cup parsley, roughly chopped
- 750grams root vegetables, peeled, diced (we used swede, turnip and carrot)
- 250grams lamb leg steaks
- 2teaspoons worcestershire sauce
- 4 cup beef stock
- 1/2 cup pearl barley, rinsed
- 1tablespoons olive oil
- 4 thyme sprigs
Nutrition per serving
1420kJ
Protein
20.8grams
Sugars
15.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 2
Cut the lamb into small cubes and season with salt and pepper. Heat the oil in a large pan over medium-high heat. Add the lamb and cook, turning, for 4 minutes or until browned all over. Add the onion and celery and cook for 3 minutes. Stir in vegetables, barley, stock, sauce and thyme. Increase heat to bring to the boil, then reduce heat to low, cover and simmer for 30 minutes or until barley is tender.
Step 2 of 2
Remove thyme stems and stir in parsley. Ladle into serving bowls. Serve with crusty bread.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.