Barley And Lamb Stew
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
49
Spice
62
Sweetness
43
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1 tsp
Kosher Salt1 tbsp
All-Purpose Flour1 tbsp
Olive Oil (divided)4 cups
Chicken Broth2 tsps
Oregano (freshly chopped)Directions:
1
In a medium mixing bowl, toss the lamb with the salt, pepper and flour
2
Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers
3
Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total
4
Remove the lamb to a bowl and repeat with the remaining oil and lamb
5
Remove the second batch of lamb to the bowl and add the carrots to the pot
6
Saute the carrots for 3 to 4 minutes, stirring occasionally
7
Return all of the lamb to the pot along with the grits and stir to combine
8
Add the chicken broth and bring to a boil
9
Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender
10
Five minutes before the stew is finished, add the oregano
11
Taste for seasoning and add salt and pepper as desired
12
Serve in bowls