Irish Stew with Barley
1 Kg lamb gigot chops or diced lamb
1 kg large rooster or Kerr’s pink potatoes peeled and cut in half or quarters so they are all approximately the same size
4 carrots, cut into bite sized chunks
4 ribs of celery, cut into chunks
2 medium onions, diced
Salt & pepper
1 vegetable stock cube or fresh stock
3 bay leaves, about 4 large sprigs of thyme and a small handful of parsley tied together with butchers twine to make a bouquet garni
200 g pearl barley, rinsed
Chopped parsley to finish
To start, blanche and refresh the lamb by covering the lamb with cold water in a large saucepan or stockpot and bringing up to the boil. Remove from the heat, drain the water and rinse the lamb.
Clean the pot and place the rinsed lamb, carrots, celery, onion, bouquet garni and half the potatoes into the pot and cover with water until it is about 4 inches above the ingredients- add salt and pepper.
Bring everything to the boil and reduce the heat to a simmer. Cook for 30-40 minutes until the potatoes are starting to break down. Add the rest of the potatoes together with the barley and continue to simmer for about 30 minutes until the potatoes and barley are both cooked and the lamb is tender.
Remove the bouquet garni and taste. Adjust seasoning and serve sprinkled with an abundance of chopped parsley.