Lamb & Pearl Barley Stew with Gremolata

Ingredients
350g piece of green streaky bacon (blanched if salty)
1.8kg gigot or rack chops from the shoulder of lamb, not less than 2.5cm thick
well-seasoned plain flour, for dusting
a little extra virgin olive oil, for frying
350g mushrooms, thinly sliced
700g whole, small onions - baby ones are nicest
350g carrots, peeled and thickly sliced
150g parsnips, peeled and thickly sliced
350-400g pearl barley
approx. 2.8 litres homemade lamb or chicken stock
sprig of thyme
flaky sea salt and freshly ground black pepper
For the Gremolata
4 tbsp chopped mixed herbs, such as flat-leaf parsley, chervil and mint
2 garlic cloves, finely chopped
1 generous tsp grated or finely chopped organic lemon zest
flaky sea salt, to taste

Method
Preheat the oven to 180°C/Gas Mark 4.
First make the stew. Cut the rind off the bacon and cut into approx. 1cm cubes. Divide the lamb into 8 pieces and roll in the well-seasoned flour.
Heat a little oil in a 25cm (3.2-litre casserole) over a medium heat and sauté the bacon until crisp. Remove to a plate. Sauté the mushrooms, season well and set aside. Add the lamb to the casserole in batches, with a little more olive oil if necessary, and sauté until golden. Heat control is crucial here: the pan mustn’t burn, yet it must be hot enough to sauté the lamb. If the pan is too cool, the lamb will stew rather than sauté and as a result the meat may be tough. Remove the lamb to a plate. Add another splash of olive oil to the pan and sauté the onions, carrots and parsnips until golden. Return the bacon and lamb to the casserole, together with the pearl barley. Season well, pour in the stock, add the thyme and bring to a simmer. Cover with a lid and transfer to the oven for 1-1 ¼ hours until meltingly tender; the cooking time will depend on the age of the lamb and how long it was sautéed for. Add the mushrooms about 30 minutes before the end.
Meanwhile, make the gremolata. Mix together the chopped herbs and garlic in a small bowl, add the lemon zest and season to taste with a little flaky salt.
Once the casserole is cooked, remove the thyme and season to taste. Leave the casserole to sit for 15-30 minutes to allow the pearl barley to swell. (If necessary, the casserole can be reheated later in the day, or the next day.) Serve bubbling hot, sprinkled with the gremolata.
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