Lamb With Spring Vegetables

Name: Lamb With Spring Vegetables
Yield: 6 servings
Cuisine: American
Ingredients: 5 tbsp olive oil; 6 shallots, chopped; 1 garlic clove, chopped; 2 celery sticks, chopped; 2 tbsp plain flour; 700 grams boned leg or shoulder of lamb, cut into 1 inch cubes; 1 1/2 pints chicken stock; 115 grams pearl barley, rinsed; 225 grams baby carrots; 225 grams small turnips, diced; 225 grams frozen petits pois, thawed; 225 grams frozen baby broad beans, thawed; 1 salt and pepper; 1 chopped fresh parsley, to garnish

Mrs_Millmoor @cook_2918443

Not a great lover of lamb, however the meat was so soft and tender that this dish was quite enjoyable.

Mrs_Millmoor @cook_2918443

Not a great lover of lamb, however the meat was so soft and tender that this dish was quite enjoyable.

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Ingredients

6 servings

5 tbspolive oil
6shallots, chopped
1garlic clove, chopped
2celery sticks, chopped
2 tbspplain flour
700 gramsboned leg or shoulder of lamb, cut into 1 inch cubes
1 1/2 pintschicken stock
115 gramspearl barley, rinsed
225 gramsbaby carrots
225 gramssmall turnips, diced
225 gramsfrozen petits pois, thawed
225 gramsfrozen baby broad beans, thawed
1salt and pepper
1chopped fresh parsley, to garnish

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Steps

1

Heat 3 tablespoons of the oil in a large saucepan. Add the shallots, garlic and celery and cook over a low heat, which stirring occasionally, for 8-10 minutes, until softened and lightly browned.
2

Meanwhile, season the flour with salt and pepper and roll the lamb cubes until well coated.
3

Transfer vegetables to the slowcooker. Add remaining oil to pan and down off the lamb cubes.
4

Gradually stir in the stock and add the pearl barley, turnips and carrots - season with salt and pepper and bring to the boil before transferring to the slowcooker. Stir well and cook on low for 8 hours.
5

Add petits pois and broad beans to the slowcooker, stirring well. Cook for a further 30 minutes.
6

Serve garnished with parsley.