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One-pan sticky lamb shoulder with pearl barley
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Prep Time:
10 minutes
Cook Time:
245 minutes
Total Time:
255 minutes
Garlic and honey glazed roast lamb shoulder with nuts, kale, and barley - a delicious one-pan masterpiece.
Ingredients:
  • 440.00 gm pearl barley, rinsed
  • 2 leeks, trimmed, thickly sliced
  • 1 red capsicum, cut into strips
  • 2 cinnamon sticks
  • 510.00 gm chicken stock
  • 375.00 gm dry white wine
  • 3 garlic cloves, crushed
  • 1 tsp finely grated lemon rind
  • 18.20 gm extra virgin olive oil
  • 2.5kg lamb shoulder
  • 89.38 gm honey
  • 250.00 ml chopped kale
  • 40.00 ml chopped pistachio kernels
  • Pomegranate seeds, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 180C/160C fan-forced and generously grease a large baking dish.
  • In a baking dish, mix together barley, leek, capsicum, cinnamon, stock, and wine. Season generously with salt and pepper.
  • Mix together minced garlic, lemon zest, and olive oil in a small bowl. Season with salt and pepper. Massage the mixture onto the lamb. Lay the lamb on a bed of barley, cover tightly with foil, and bake for 2 1/2 hours. Uncover and bake for another 1 hour. Brush the lamb with honey, fold in kale to the barley, sprinkle with pistachios, and bake for an additional 20 minutes or until the lamb is sticky and tender. Let it rest, loosely covered with foil, for 15 minutes before serving.
  • Garnish with fresh pomegranate seeds and lemon wedges before serving.

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