• 1 kg (2 lb) lamb chump chops or lamb fillet
  • 2 tablespoons vegetable oil
  • 400 g (13 oz) carrots, sliced
  • 3 onions, chopped
  • 1 leek, trimmed, cleaned and thinly sliced
  • 750 g (1½ lb) floury potatoes, cut into large chunks
  • 3 bay leaves
  • 50 g (2 oz) pearl barley
  • 1 litre (1¾ pints) lamb or chicken stock (see pages 110 and 36 for homemade)
  • 4 tablespoons chopped parsley
  • 4 tablespoons chopped chives
  • salt and pepper

Cut the lamb into chunky pieces and season with salt and pepper.

Heat the oil in a flameproof casserole or large saucepan and fry the lamb in batches until browned on all sides, lifting out with a slotted spoon on to a plate.

Layer up the lamb, carrots, onions, leek and potatoes in the pan. Add the bay leaves and sprinkle in the pearl barley.

Pour the stock over all the ingredients and bring to a simmer. Cover, reduce the heat to its lowest setting and cook for 2½ hours or until the lamb is meltingly tender.

Stir in the parsley and chives and cook for a further 10 minutes. Season to taste with salt and pepper and serve.

Like This? Try These
More on Food