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Preheat oven to 325 degrees.

Heat in a Dutch oven over medium heat:

2 Tbsp. vegetable oil or unsalted butter.

Add 2 medium chopped onions and cook without browning, until softened.

Stir in: 3 lbs boneless lamb stew meat, cut into 1 inch cubes or 3 lbs lamb shoulder chops.

2 tsp fresh thyme leaves or 3/4 tsp dried

salt and ground black petter to taste

Mix in: 2 medium boiling potatoes, peeled and sliced

3 cups chicken stock or water

1/2 tsp worcestershire sauce


Add: 4 medium potatoes, peeled and halved

Cover tightly and back for 1 hour.

Remove from the oven and add stirring:

8 medium carrots, peeled and cut diagonally into 1/2 inch slices

1/4 cup pearl barley

1/4 heavy cream

Cover and return to the oven.

Bake until the meat is fork tender and barley is softened. 45 to 60 minutes more.

Season with salt and ground pepper to taste


Serve sprinkled with chopped fresh parsley



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