Annie Bell's Lamb, Barley and Rosemary Hotpot

Name: Annie Bell's Lamb, Barley and Rosemary Hotpot
Yield: 6
Cuisine: British
Ingredients: 800g lamb neck fillet; 3 onions; 150g pearl barley; Sea salt and black pepper; 1 sprig rosemary ideally wrapped in muslin; 1.2 litres chicken stock; 500g chantenay carrots; 400g small waxy potatoes; Coarsely chopped flat-leaf parsley to serve

Over a year ago 2,265 views

Serves: 6

British Main Course 👨‍👩‍👧‍👦 Family Food ❄️ Winter

Ingredients

800g lamb neck fillet
3 onions
150g pearl barley
Sea salt and black pepper
1 sprig rosemary ideally wrapped in muslin
1.2 litres chicken stock
500g chantenay carrots
400g small waxy potatoes
Coarsely chopped flat-leaf parsley to serve

Accompaniment

Method

1
Slice the lamb into medallions about 3cm thick. Peel and thinly slice the onions. Layer the lamb, onions and barley in a large flameproof casserole, seasoning the ingredients as you go, and tucking in the rosemary.

Pour over the chicken stock, and press the ingredients down to submerge them. Bring to the boil and skim off any foam on the surface, then cover and cook over a low heat for 1 hour.

Meanwhile, trim and peel the carrots and halve lengthways if large. Scrub or peel the potatoes as necessary and halve or quarter them lengthways.

Stir both into the casserole after 1 hour’s cooking, and continue cooking for another 30 minutes. Taste for seasoning, and serve scattered with chopped parsley. The hotpot can also be made in advance and reheated.

Chef's Tips

In lieu of barley, you could use pearled spelt grain, in which case adapt the method slightly, adding the spelt to the casserole after the first 30 minutes of cooking.