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Barley and Lamb Stew

    2 pounds boneless lamb shoulder, trimmed of fat and cut into
      bite-size pieces
    1/4 teaspoon kosher salt
    1 teaspoon freshly ground black pepper
    1 tablespoon all-purpose flour
    1 tablespoon olive oil, divided
    3 medium carrots, cut into 1/4-inch rounds
    1 cup barley grits
    4 cups chicken broth
    2 teaspoons freshly chopped oregano

  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.