Lamb and barley hot pot

• porsi: Serves 6

Bahan-bahan

75g barley

1 tbsp rapeseed oil

600g lamb, diced

3 garlic cloves, sliced

2 small onions, diced

2 bay leaves

3 sprigs of fresh thyme

Freshly ground black pepper

1 carrot, diced

1 parsnip, diced

2 sticks of celery, thinly sliced

1L vegetable stock, warmed

4 medium potatoes

Handful of fresh parsley, chopped

Petunjuk

1 Preheat the oven to 170°C/150°C fan/gas mark 3.

2 Cook the barley in boiling water for approximately 25 minutes. Drain and leave aside.

3 Heat a casserole dish, add some of the oil and lightly colour the diced lamb. Add the garlic, onions, bay leaves and 2 sprigs of thyme, and sweat for a few minutes.

4 Season with pepper, then add the carrot, parsnip and celery and continue to cook for a further five minutes.

5 Add the cooked barley followed by the warmed stock. Cover with a lid and simmer for approximately 40 minutes or until the lamb is tender.

6 While the lamb is cooking, peel and thinly slice the potatoes. Pan fry them in the rest of the oil, turning regularly, until tender. Remove the leaves from the remaining sprig of thyme and sprinkle over the potatoes. Season with pepper.

7 Arrange the potatoes on top of the lamb and replace in the oven for a further 15 minutes. Serve hot with some parsley sprinkled over.