Lamb Barley Casserole Recipe

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

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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

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