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Fragrant lamb and barley ragout
Fragrant lamb and barley ragout
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Prep Time:
35 minutes
Cook Time:
125 minutes
Total Time:
160 minutes
Indulge in a savory slow-cooked lamb casserole with pearl barley, fennel, and a splash of red wine.
Ingredients:
  • 165g (3/4 cup) pearl barley
  • 27.30 gm extra virgin olive oil
  • 1kg boneless lamb leg, cut into 4cm pieces
  • 1 brown onion, finely chopped
  • 1 fennel bulb, trimmed, finely sliced, fronds reserved
  • 2 garlic cloves, finely chopped
  • 70g (1/4 cup) tomato paste
  • 250ml (1 cup) red wine
  • 2 whole star anise
  • 2 bay leaves
  • 2 large strips orange rind, white pith removed
  • 1L (4 cups) salt reduced chicken style liquid stock
  • 62.50 ml fresh continental parsley leaves, chopped
  • 1 orange, rind finely grated
  • 1 garlic clove, crushed, extra
Instructions:
  • Place the barley in a bowl and soak in warm water until needed.
  • Preheat oven to 180C/160C fan forced. Heat 1 tablespoon of oil in a large flameproof casserole dish. Season the lamb, then cook in 2 batches for 5 minutes, until golden. Transfer to a plate.
  • Heat the remaining oil over medium-low heat until warm. Add the onion, fennel, and garlic. Cook and stir occasionally for 8 minutes until softened. Stir in the tomato paste and cook for 1 minute. Increase the heat to medium-high. Pour in the red wine and cook for 3 minutes until almost reduced, scraping the bottom of the pan with a wooden spoon. Finally, add the lamb, star anise, bay leaves, orange rind, and 500ml (2 cups) of the stock.
  • Bake covered for 1 hour. Drain the barley, then add it along with the rest of the stock to the dish. Bake covered for an additional 40 minutes until the beef and barley are tender. Season to taste, cover, and let it rest for 10 minutes before serving.
  • Mix the parsley, orange zest, and extra garlic in a small bowl. Sprinkle the mixture over the ragout and garnish with the reserved fennel fronds.

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