Slow Cooked Lamb with Barley & Winter Vegetables
Inroduction
About this Recipe
By: Sheridan Rogers
The delicious warming winter stew served by Kim Currie at the 2011 Balmoral Mudgee Wine & Food Festival.
Ingredients
- lamb neck (or forequarter) chops 1.5kg, trimmed of all fat (preferably Wellington Lamb)
- water 1.5 litres
- dry red Mudgee wine 250ml – 375ml, preferably organic
- salt 1 -2 teaspoons
- Freshly cracked black pepper
- pearled barley 1 cup, preferably organic
- onions 2, peeled and chopped
- carrots 2, peeled and chopped
- garlic 3 – 4 cloves, peeled and finely chopped
- celery 1, stalk, diced
- parsnip 1, peeled and chopped
- cauliflower 1/4, broken into florets
- freshly chopped herbs a handful (rocket, thyme,oregano, rosemary) from the garden
- flat leaf parlsey 1/2 bunch, leaves only, freshly chopped
- lemon 1, zest, finely grated
- garlic 2 clvoes, peeled and finely chop
Serves 6 Put the lamb chops, water and wine into a large saucepan or pot. Bring gently to the boil, turn down heat and simmer for 1 – 1.5 hours, removing any scum that comes to the top. Remove chops from pot, and when cool enough to handle, cut the meat into bite-size piece. Discard the bones. Return meat to the pot. Add remaining ingredients, except for Gremolata and simmer for another 2 – 2.5 hours or until meat is tender. Can be refrigerated overnight at this point. Skim fat from top of soup. Taste for seasoning and serve with plenty of Gremolata scattered over the top. For the Gremolata: roughly chop the parsley leaves, lemon zest and garlic together. Tip: add more water if too thick or more pearled barley is you like it thicker.