Lamb Stew With Pearl Barley

Lamb Stew With Pearl Barley

4 10-ounce leg of lamb steaks
2 tablespoons vegetable oil
2 russet potatoes (about 18 oz); peeled; cut into 3/4-inch pieces
4 large carrots; peeled; cut into 3/4-inch pieces
2 medium onions; peeled; quartered
1 medium turnip; peeled; cut into 3/4-inch pieces
1 bay leaf
1 tablespoon chopped fresh thyme
10 cups (about) chicken stock
4 russet potatoes (about 2 1/4 lb); peeled, quartered
1/2 cup pearl barley
1 cup chopped green onions

Sprinkle lamb with salt and pepper Heat oil in heavy large pot over
medium-high heat. Working in batches, brown lamb on all sides, 8 minutes.
Transfer lamb to bowl.
Stir potato pieces, carrots, onions, turnip, bay leaf and thyme in pot to
coat. Return lamb to pot. Add enough chicken stock to cover ingredients,
about 6 cups. Bring to boil. Reduce heat to medium low. Cover; simmer 20
minutes, stirring occasionally. Uncover; simmer until liquid is slightly
reduced, stirring occasionally (potato pieces will thicken liquid), about
20 minutes. Add quartered potatoes; simmer until potatoes are just tender,
about 20 minutes longer.
Meanwhile, bring 4 cups stock to simmer in heavy large saucepan. Add barley
Cover and simmer over medium heat until barley is tender, about 35
minutes.
Stir barley mixture into stew. If necessary, simmer until slightly
thickened, about 5 minutes. Add green onions. Season with salt and pepper.
Divide lamb steaks among 4 large bowls. Spoon stew over.

Contributor:  O'Conor Don Pub - Bon Appitit
Yield: 4 servings
                       
Source:

rec.food.cooking, rec.food.recipes