Recipe Categories
Soup & Stews
Lamb Stew
2-pounds lamb boneless shoulder, cut into 1-inch pieces
1-tsp salt
2-tsp snipped fresh rosemary leaves or 3/4-tsp dried rosemary leaves, crushed
1/4-tsp pepper
2-cloves garlic, finely chopped
1/2-cup uncooked barley
1-medium onion, chopped
4-medium carrots, cut into 1-inch pieces
2-cups water
Place lamb in 4-quart Dutch oven. Sprinkle with salt, rosemary, pepper and garlic.
Layer barley, onion and carrots on top. Pour water over carrots. Cover and bake in 325 ºF oven until lamb barley are tender about 2 hours.
To Microwave; Cut lamb into 1/2-inch pieces and carrots into 1/2-inch slices. Decrease water to 1 3/4-cups and use hot water. Place lamb in 3-quart microwavable-casserole. Cover tightly and microwave on high (100%) 6 minutes, stir. Cover tightly and microwave until no longer pink, 6 to 8 minutes longer (do not drain).
Stir in remaining ingredients. Cover tightly and microwave to boiling. 8 to 10 minutes; stir. Cover tightly and microwave on medium-low (30%), stirring every 15 minutes, until barley is tender, 40 to 50 minutes longer. 6 servings.
I
touch the future. I teach.
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Christa McAuliffe