Lamb Barley Casserole Recipe
Kent School dinner recipes
Hardy sheep are able to withstand the cold easterly winds that blow across the Romney Marshes and because they graze on the salty marshes their meat has an extra fine flavour.
Serves 4 - 6
Ingredients
475g boned leg or shoulder of lamb, trimmed of fat and diced
40g seasoned wholemeal flour
1 rindless streaky bacon rashers, chopped
10g butter
1 medium onion, peeled and chopped
1 medium carrot, sliced
50g turnip or swede, peeled and diced
1 celery stick , diced
25g pearl barley
5g mixed chopped fresh herbs, such as rosemary or parsley
300ml lamb stock
chopped fresh parsley to garnish
Method
1 Toss the lamb in the seasoned flour.
2 Dry fry the bacon in a large heavy bottomed pan. Add the butter and the lamb and fry until browned all over. Remove the lamb and the bacon from the pan with a slotted spoon and set aside.
3 Add the onions, carrots, turnip or swede and celery to the casserole and fry for 5-10 minutes, until beginning to brown.
4 Return the lamb to the casserole, add the pearl barley and herbs and pour in the stock.
5 Bring to the boil, then cover and simmer for 2 hours, stirring occasionally to prevent sticking, until the lamb is tender.
6 Serve hot, sprinkled with chopped parsley.
Nutritional analysis per portion
Energy kcal
189.0
Calcium mg
28.5
Protein g
18.3
Sodium mg
292.0
Fat g
9.0
Iron mg
1.8
Saturates g
4.0
Zinc mg
3.0
Carbohydrate g
9.5
Folate �g
18.0
NME g
0
Vitamin C mg
4.0
Fibre g
1.2
Vitamin A �g
126.4
Celebrate Kentish Food Week - 27th September - 1 October 2010
Comments: Our rules
We want our comments to be a lively and valuable part of our community - a place where readers can debate and engage with the most important local issues. The ability to comment on our stories is a privilege, not a right, however, and that privilege may be withdrawn if it is abused or misused.
Please report any comments that break our rules.
Read the rules here