Ingredients
- 2 pounds boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
- 1/4 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil, divided
- 3 medium carrots, cut into 1/4-inch rounds
- 1 cup barley grits
- 4 cups chicken broth
- 2 teaspoons freshly chopped oregano
Directions
In a medium mixing bowl, toss the lamb with the salt, pepper and flour.
Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total. Remove the lamb to a bowl and repeat with the remaining oil and lamb. Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally. Return all of the lamb to the pot along with the grits and stir to combine. Add the chicken broth and bring to a boil. Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender. Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.
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By jeanhee05_12781499
Rockville, 60
on March 06, 2013
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I agree that this needed some extra herbs - I added bay leaves too and some thyme. Also added celery & substituted beef broth for the chicken. I also added a large can of peeled tomatoes and let simmer for over an hour before adding the barley. Tender and delish! Perfect for a winter day!
By bmn_chef12712819
midtown, 63
on November 26, 2011
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Used recipe as starting point for grain-free lamb stew. For a HALF batch (1 lb lamb, other ingredients halved:
Just salt and pepper on lamb cubes before browning. Used more fat than recipe calls for, 2-3 Tbsp.
Added ½ chopped yellow onion to carrot sauté.
1 small bay leaf, 2 tsp vinegar, ½ tsp wheat-free soy sauce (tamari added during simmer.
Stew needs a source of starch for thickening. Finely mashed 1/8 of a large cooked russet potato in a skillet with a tablespoon of hot fat and browned it very well to make a "roux" for color, then added it to the pot. Finely crumbled another 1/8 of the cooked russet directly into the pot, letting the stew continue to simmer until potato had dissolved. This gave broth that was just thick enough to cling to lamb and thinly coat a spoon.
Doubled fresh oregano: 2 tsp for the half batch.
The flavors are meant to be flat and crude, so no garlic, no rosemary, no thyme, no tomato paste, no red wine. Give the oregano a chance here, it belongs.
By FishJen
Geneva, NY
on September 05, 2011
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I really love this recipe! I had never cooked barley before this so I was skeptical, but I have never tasted anything so very yummy in my life! I tried a beef & barley stew recipe and was disappointed, so I used this recipe and subsituted beef for the lamb and again, it was a sensational meal!
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