I2 medium-sized onions,
Oil, for frying
1 oz. butter
1 sprig dried thyme
2 1/2 lbs best end of lamb neck,
cut into large pieces
7 carrots, chopped lengthways
into 2-inch pieces
2 tbsps pearl barley
5 cups chicken stock
Freshly ground black pepper
1 bouquet garni (parsley,
thyme, and bay leaf)
12 medium potatoes
Serving suggestion: herb
butter, recipe follows
In a large heavy-bottomed
saucepan, cook the onions in oil
and butter, on medium-high heat
until they are translucent. Add the
dried thyme and stir. Add the lamb
and brown on a high heat to seal
in juices. Add carrots, and pearl
barley. Pour in the chicken stock so
that it almost covers the meat and
vegetables. Season with salt and
pepper, and add Bouquet garni.
Cover and cook on low heat for
2 hours, being careful not to boil.
Place potatoes on top of the stew,
cover and cook for 30 minutes
until the meat is falling beautifully
off the bones and the potatoes are
Serve and drizzle herb butter
over the potatoes.
1 stick butter
1 small bunch parsley, finely
1 small bunch chives, finely
1 sprig thyme
Melt butter in a small saucepan.
Add parsley, chives and thyme.