Slow-cooked lamb and barley stew with pesto

06 July 2015 - 02:09 By Sunday Times Food Weekly

Slow-cooked lamb and barley stew with pesto IngredientsStew15ml (1 tbsp) olive oil1kg deboned leg of lamb, trimmed and cut into piecesSalt and pepper3 onions, finely chopped5 garlic cloves, crushed2 sprigs fresh rosemary60ml (4 tbsp) fresh thyme, leaves only125ml ( cup) chopped fresh sage leaves375ml (1 cups) port4 bay leaves1 x 400g can chopped tomatoes500ml (2 cups) lamb stock200g barleyGreen pesto100g almonds50g walnuts2 garlic cloves, peeledBunch of fresh flat-leaf parsleySmall bunch fresh basil1 anchovy fillet125ml ( cup) olive oil125ml ( cup) verjuiceSalt and pepper, to tasteMethodFor the stew, heat the oil in a heavy-based saucepan over high heat. Season the lamb and brown. Remove and set aside. Add the onion, garlic and half the rosemary, thyme and sage and cook until soft. Add the port and bay leaves and bring to the boil. Cook until reduced by half. Add the tomatoes and stock, season and return the lamb to the pot. Cover and cook over low heat for 2 hours. Add the barley and cook for a further 40-50 minutes until barley and lamb are tender. Stir in the remaining rosemary, thyme and sage.For the pesto, place all the ingredients in a food processor and pulse until combined. Adjust seasoning and serve with the hot stew. Serves 6...

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