Irish Lamb Stew With Pearl Barley
Whenever I’m missing home, I make this beautiful traditional Irish Stew and then I feel a little closer to family.
Serves 6
INGREDIENTS:
20g butter
4 carrots, cut into chunks
3 parsnips or small turnips, cut into chunks
4 medium onions, sliced
6 waxy, medium potatoes, peeled and cut into large chunks
900g (2Ib) stewing lamb, cut
into chunks
120g pearl barley
2 sprigs fresh thyme
Sea salt and freshly ground black pepper
For the stock:
1 lamb bone
1 carrot
1 onion
2 peppercorns
1 bouquet garni
For the roux
15g butter
15g plain flour
METHOD:
1. First make the stock. Place all the ingredients in a saucepan and fill with cold water (about 2.5 litres). Bring to the boil and simmer for as long as possible to bring out the flavour; 2–3 hours, if you can, skimming off the scum as it rises to the surface.
2. Pre-heat the oven to 150oC.
3. Place an ovenproof casserole dish over a medium heat and melt the butter. Next add the carrots, season with salt and pepper and stir until they are a nice golden colour. Remove to a plate and repeat the process with the onions, parsnips or turnips, potatoes and lamb.
4. Spoon all the vegetables, lamb and pearl barley into the casserole dish, placing the potatoes on top (you don’t want them to get mushy). Remove all the leaves from the thyme and add to the dish. Cover with the hot lamb stock.
5. Cook in a preheated oven at 150°C for 1½ hours.
6. While the lamb stew is cooking, make a roux: Melt the butter in a saucepan and beat in the flour, until it forms a paste. Once the casserole has cooked, ladle the juices from the stew into a saucepan and slowly beat in the roux. Cook, stirring, until thickened and smooth. Then pour the thickened gravy back into the stew before serving.
7. Serve with my Rosemary Clodagh Bread.
