Slow-Cooked Lamb With Sage And Pearl Barley
Serves: 4
Hal Herzog
1 January 1970
Based on User reviews:
50
Spice
45
Sweetness
50
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
Directions:
1
Trim the fat from 1 shoulder of young lamb
2
Peel, wash, and thinly slice 4 carrots and 2 stalks of celery
3
Peel 4 red onions and cut into small wedges
4
Trim the fat from 1 shoulder of young lamb
5
Peel, wash, and thinly slice 4 carrots and 2 stalks of celery
6
Peel 4 red onions and cut into small wedges
7
Cook the shoulder of lamb Preheat the oven to 300°F
8
Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides
9
Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil
10
Put in half the vegetables and sweat for 2 to 3 minutes, stirring
11
Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish
12
Pour in 1 1/4 cups of red wine and reduce by half
13
Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time
14
Take out the casserole dish
15
Remove the shoulder, wrap it in aluminium foil, and keep warm
16
Keep the casserole dish on hand
17
Preheat the oven to 300°F
18
Heat a flameproof casserole dish with a splash of olive oil and brown the shoulder on all sides
19
Take it out, throw away the cooking fat, wipe the casserole dish clean, and put it back on the heat with an additional splash of olive oil
20
Put in half the vegetables and sweat for 2 to 3 minutes, stirring
21
Add 3 squashed garlic cloves, 12 sage leaves, and 8 peppercorns, mix well, and return the shoulder of lamb to the casserole dish
22
Pour in 1 1/4 cups of red wine and reduce by half
23
Then add 1 1/4 cups of chicken stock, cover the casserole dish with a lid, and put in the oven for 2 1/2 hours, basting the shoulder from time to time
24
Take out the casserole dish
25
Remove the shoulder, wrap it in aluminium foil, and keep warm
26
Keep the casserole dish on hand
27
Prepare the pearl barley Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes
28
Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring
29
Drain the pearl barley and add to the vegetables
30
Stir, season with salt, and cook for 1 to 2 minutes
31
Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish
32
Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed
33
Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil
34
Stir and check the seasoning
35
Shortly before the end of cooking the lamb, put 3/4 cup of pearl barley to soak for 10 minutes
36
Heat another casserole dish with a splash of olive oil, put in the rest of the vegetables, and cook for 2 minutes, stirring
37
Drain the pearl barley and add to the vegetables
38
Stir, season with salt, and cook for 1 to 2 minutes
39
Take a ladleful of the cooking liquid from the lamb casserole dish and pour it into the barley casserole dish
40
Let it swell with the liquid and cook for 15 to 18 minutes, adding more of the liquid as and when it is absorbed
41
Peel 12 fresh almonds and add them at the end of cooking with a splash of olive oil
42
Stir and check the seasoning
43
To finish your dish Cut the shoulder into large pieces and return them to their casserole dish
44
Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish
45
Cut the shoulder into large pieces and return them to their casserole dish
46
Add the contents of the other casserole dish and a generous twist of freshly ground black pepper and serve in the casserole dish