RECIPE | Slow-cooked lamb and barley stew with pesto

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.