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.
