Lamb and Barley Stew

Serves 4

Submitted by Barbara Denny

1 1/2 pounds boneless lamb shoulder, cut into 1-1/2 inch pieces
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
2 medium onions, chopped
1 large carrot, peeled and chopped
4 garlic cloves, minced
3 cups lamb stock or reduced sodium canned beef broth
1 (14 1/2 ounce) can tomatoes, chopped, juices reserved
1 teaspoon dried thyme leaves
2/3 cup medium pearl barley
2 tablespoons minced fresh dill


1. Dredge lamb to coat lightly with flour; shake off excess flour. Season lamb with salt and pepper.

2. In a large nonreactive flameproof casserole, heat oil over medium-high heat. Add lamb in 2 batches and cook, turning occasionally, until browned on all sides, 6 to 8 minutes. Transfer lamb to platter.

3. Reduce heat to medium. Add onions, carrot, and garlic. Cook, stirring occasionally, until onions are softened, 5 minutes. Add lamb stock, tomatoes with their juices, and thyme. Return lamb to casserole. Bring to a boil. Reduce heat to medium-low, cover , and simmer 45 minutes. Add barley and simmer until lamb is tender and barley is cooked, about 45 minutes longer. Stir in dill just before serving.