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Lamb and Barley Casserole

Ingredients

  • 6 shoulder lamb chops (with bone in, 6 to 8 ounces each)
  • 3 lemons
  • Freshly ground black pepper
  • 2 tablespoons cooking oil
  • 1 cup finely chopped onion
  • 2 carrots, finely chopped
  • 1 stalk celery, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon minced garlic
  • ½ teaspoon crushed fennel seeds
  • ½ teaspoon rosemary
  • 2 cups well-seasoned chicken stock
  • 2 cups dry white wine
  • 1 cup medium barley
  • 1 bay leaf
  • 1 teaspoon minced parsley
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      983 calories; 74 grams fat; 30 grams saturated fat; 0 grams trans fat; 31 grams monounsaturated fat; 7 grams polyunsaturated fat; 33 grams carbohydrates; 7 grams dietary fiber; 4 grams sugars; 35 grams protein; 153 milligrams cholesterol; 637 milligrams sodium

      • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 – 8 servings

Preparation

  1. Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
  2. Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
  3. Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
  4. Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
  5. Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
  6. Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.

4 hours 30 minutes

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