Keyword lamb neck, lamb neck broth, low and slow cooking, one pan meal, pearl barley, pulses, soups
Prep Time 10 minutesminutes
Cook Time 2 hourshours
Total Time 2 hourshours10 minutesminutes
Servings 4people
Cost £
Ingredients
500glamb neck (or 2 fillets), chopped into 2- 3cm chunks
400mlwater
1 x 400 gtinned chopped tomatoes
1lemon, juiced
60 - 100gpearl barley
1small bunch of kale, chopped
Gremolata
1garlic clove, minced
1tspDijon mustard
4fillet, tinned anchovies
1small bunch of fresh parsley, chopped
3tbspextra virgin oil
sea salt and ground pepper for seasoning
Instructions
Pre-heat the oven to 140 C / 70 F.Heat oil in a large saucepan on high heat and cook the lamb in batches, until browned all over. Transfer to a large oven-proof dish.
Add the tomatoes, pearl barley, lemon juice, and a couple of glasses of water. Cover with a lid and place in the oven for 2-3 hours or until the barley is cooked.
Gremolata
While the lamb is cooking, make the gremolata.Finely chop the parsley and transfer it into a mixing bowl. Grate the garlic clove and finely chop the anchovies, then add to the parsley. Add a teaspoon of mustard, 3 tbsp of olive oil, salt, and pepper to taste and stir to combine. Add a little lemon juice as required. Set aside for serving
A few minutes before you serve the lamb, finely slice the kale and stir through the stew until it wilts and becomes tender. Serve in bowls and some good bread.