Irish Stew with Barley

Ingredients

1 tbsp rapeseed oil

500g (1lb 2oz) lean lamb leg steak, diced

1 onion, chopped

2 carrots, sliced

2 waxy potatoes, cut into chunks

50g (2oz) pearl barley

700ml (1 t) lamb stock

Method

1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Heat the oil in a large frying pan and fry the lamb for 3-4 mins until browned, then transfer to an ovenproof casserole dish

3. Add the vegetables to the pan and fry for 2-3 mins then stir in the barley and stock. Bring to the boil

4. Pour over the lamb, cover and cook for 2 hours or until the meat is tender.

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