Cider-Braised Lamb, Leek and Pearl Barley Casserole

Ingredients

• lamb shoulder, cut into 2 cm pieces600 g
• leeks, sliced and well washed2 large
• pearl barley180 g
• dry cider250 ml
• hot vegetable stock900 ml
• carrot, diced1 large
• celery stalks, diced2
• fresh thyme leaves2 tsp
• butter25 g
• plain flour1 tbsp
• grain mustard1 tsp
• salt and black pepperto taste

Method

1. 1Season the lamb with salt and pepper, then brown it in a heavy casserole over medium-high heat in the butter.
2. 2Add the leeks, carrot, and celery; cook for 6 minutes until the vegetables begin to soften.
3. 3Stir in the flour and thyme, then cook for 1 minute to coat the meat and vegetables.
4. 4Pour in the cider and scrape up any browned bits, then add the barley, stock, and mustard.
5. 5Bring to a gentle simmer, cover, and cook on low heat for 60 to 70 minutes, stirring occasionally, until the lamb is tender and the barley is creamy.
6. 6Uncover for the last 10 minutes to thicken if needed, then adjust seasoning and rest for 5 minutes before serving.

Tips

• Keep the simmer very gentle so the barley stays plump rather than splitting.
• If the casserole looks too thick before serving, loosen it with a splash of hot stock.
• A spoonful of chopped parsley on top adds a fresh finish without losing the comfort-food feel.

Nutrition