Back to Recipes
Lamb and Barley Hotpot
UKdinner

Lamb and Barley Hotpot

Total Time
140 min
Prep / Cook
20 / 120 min
Serves
4 people

Ingredients

  • 1 tbsp Olive oil
  • 20 g Butter
  • 1 Onion
  • 1 tbsp Tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 Carrot
  • 2 cloves Garlic
  • 2 sprigs Rosemary
  • 3 Potatoes
  • 500 ml Lamb stock
  • 1 Bay leaves
  • 1/2 tsp Black pepper
  • 600 g Lamb
  • 1/2 cup Pearl barley
  • 1 Celery
  • 1 tsp Salt

Instructions

  1. 1

    Preheat oven to 160°C.

  2. 2

    Season lamb shoulder chops with salt and pepper. Brown in a hot oven-proof casserole with oil, then set aside.

  3. 3

    Sauté onion, carrot and celery for 5 minutes.

  4. 4

    Add garlic, tomato paste and Worcestershire sauce. Stir for 1 minute.

  5. 5

    Add pearl barley, lamb stock and bay leaf. Return lamb to the pot.

  6. 6

    Slice potatoes thinly and layer on top, overlapping like tiles. Brush with melted butter.

  7. 7

    Cover and bake for 1.5 hours. Remove lid and bake for 30 more minutes until potatoes are golden and crisp.

  8. 8

    Garnish with fresh rosemary and serve.

Click on each step to mark it as complete