Recipe courtesy of Giana Ferguson
Yield: 6 Servings
- 2 medium-sized onions, chopped
- Oil, for frying
- 1 -ounce butter
- 1 sprig dried thyme
- 2 1/2 pounds best end of lamb neck, cut into large pieces
- 7 carrots, chopped lengthways into 2-inch pieces
- 2 tablespoons pearl barley
- 5 cups chicken stock, recipe follows
- Salt (recommended: Fleur du Sel)
- Freshly ground black pepper
- 1 bouquet garni (parsley, thyme, and bay leaf)
- 12 medium potatoes
- 1 bunch parsley, leaves finely chopped
- 1 bunch chives
Serving Suggestion: Herb Butter*
- In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent. Add the dried thyme and stir. Add the lamb and brown on a high heat to seal in juices. Add carrots, and pearl barley. Pour in the chicken stock so that it almost covers the meat and vegetables. Season with salt and pepper, and add Bouquet garni. Cover and cook on low heat for 2 hours, being careful not to boil. Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
- Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
- Chicken carcass
- 1 onion
- 4 cups water
- 3 stalks celery, roughly chopped
- Bay leaf
- Salt and freshly ground black pepper
- Preheat the stockpot. Combine ingredients in a large heavy-bottomed saucepan and cover with water. Bring to boil and simmer for approximately 30 minutes. Then let it cool down and skim off the fat
- 1 stick butter
- 1 small bunch parsley, finely chopped
- 1 small bunch chives, finely chopped
- 1 sprig thyme
- Melt butter in a small saucepan. Add parsley, chives and thyme.
For a video demonstration regarding this recipe, click HERE for the Food Network’s website.