RECIPE | Slow-cooked lamb and barley stew with pesto
Wholesome nutty-flavoured barley stretches this crowd-pleasing lamb stew without compromising on the flavour. For a sophisticated touch, top it with dollop of pesto before serving
Serves: 6
Ingredients:
15ml (1 tbsp) olive oil
1kg deboned leg of lamb, trimmed and cut into pieces
Salt and pepper
3 onions, finely chopped
5 garlic cloves, crushed
2 sprigs fresh rosemary
60ml (4 tbsp) fresh thyme, leaves only
125ml (½ cup) chopped fresh sage leaves
375ml (1½ cups) port
4 bay leaves
1 x 400g can chopped tomatoes
500ml (2 cups) lamb stock
200g barley
basil pesto, to serve
Method:
1) Heat the oil in a heavy-based saucepan over high heat. Season the lamb and brown. Remove and set aside.
2) Add the onion, garlic and half the rosemary, thyme and sage and cook until soft.
3) Add the port and bay leaves and bring to the boil. Cook until reduced by half.
4) Add the tomatoes and stock, season and return the lamb to the pot. Cover and cook over low heat for 2 hours.
5) 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.
6) To serve, top the hot stew with a dollop of pesto.