Lamb stew with pearl barley pilaff and fresh herb gremolata

Method

1. Cut the rind off bacon and cut into 1cm cubes, blanch if salty and dry in kitchen paper. Divide the lamb into 8 pieces and roll in seasoned flour. Heat a little oil in a frying pan and sauté the bacon until crisp, remove and put in a casserole. Add the lamb to the pan and sauté until golden then add to the bacon in the casserole. Then quickly sauté the onions and carrots, adding a little butter if necessary, and put them into the casserole. Degrease the sauté pan and deglaze with the stock, bring to the boil, pour over the lamb.

2. Add a sprig of thyme and bring to simmering point on top of the stove, cover the pot and then put into the oven for 45-60 minutes, 180°C. Cooking time depends on how long the lamb was sautéed for.

3. When the casserole is just cooked, remove the thyme sprig, strain off the cooking liquid, degrease and return degreased liquid to the casserole and bring to the boil. Thicken with a little roux if necessary. Add back in the meat, carrots, onions and potatoes, bring back to the boil.

4. The casserole is very good served at this point, but it’s even more delicious if some mushroom a la crème is stirred in as an enrichment. Serve bubbling hot, sprinkled with chopped parsley and the pearl barley pilaff.

5. Meanwhile, make the pilaff: Melt the butter in a deep saucepan, add the pearl barley, toss the grains in the butter. Season with salt and freshly ground black pepper. Add the stock, bring to the boil, cover and continue to cook until the pearl barley is fully cooked, about 45-60 minutes.

6. Meanwhile, chop the mushrooms, both stalks and caps. Heat a little butter or oil in a frying pan, add all of the mushrooms, season with salt and freshly ground black pepper, cook over a medium heat stirring occasionally. The mushrooms will exude liquid at first but continue to cook until all the liquid has been reabsorbed and the mushrooms have developed a deeper flavour. Keep aside.

7. Peel the shallots, quarter, toss in 2 tablespoons extra virgin olive oil and cook in a saucepan over a medium heat until soft and caramelised. Alternatively, roast in the oven at 200°C until soft and caramelised.

8. Fold both the mushrooms and the shallots into the pilaff. Keep aside. Taste and correct the seasoning.

9. While the stew and pilaff are being reheated, make the Gremolata. Chop the herbs and garlic together, add the lemon zest, season to taste with a little flaky salt.

10. To serve, if necessary, reheat the stew and pilaff. Taste and correct the seasoning. Spoon a serving of both stew and pilaff into a deep wide serving bowl, serve immediately. Sprinkle some fresh herb gremolata over the top.