~Cookin' In The Kitchen Since 2003~

Thursday, April 24, 2014

Lamb & Barley Stew

This is one I the best meals I've had in a long time, if not EVER!!
It feeds a TON!
And considering it feed the masses, didn't hurt the pocket either. :)
3-4 lbs lamb roast, cut into bite sized pieces {boneless leg of lamb}
2 tsp salt 
1/2 tsp pepper
3 cups water
4 tbsp butter
2- 11 oz box of Quick Barley {Quaker. Sold near rice.}
3 tbsp olive oil 
1 large onion, diced small
3 cloves of garlic, peeled and minced
8 cups chicken broth
1 lb carrots, peeled, and cut into small pieces
3-4 celery stalks, washed, trimmed and cut into small pieces
1 tsp chicken bouillon 
1 1/2 tsp dried basil
5 whole cloves garlic, peeled 
5-6 bay leaves
Place lamb into a pressure cooker and coat with salt and pepper. 
Add water and seal. 
Let pressure cooker rock steadily for 10 minutes. 
While meat is cooking, melt butter in a medium pan. 
Add barely and brown over medium high heat, stirring and turning over, for 5-7 minutes. 
Dump into a large casserole dish. 
In same pan, sauté onions and 3 cloves garlic in olive oil until onions are tender. 
Mix with barley in casserole dish. 
Add chicken broth, carrots and celery. 
When meat is done, add to barely mixture, including meat drippings and liquid, basil and chicken bouillon. 
Stir well. 
Top with garlic cloves and bay leaves. 
Cover well with tinfoil and cook at 375 degrees F. for 50 minutes. Check barely and lamb for tenderness. If not done, cook 10 mins longer. 

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