Barley And Lamb Stew

1. 1

   In a medium mixing bowl, toss the lamb with the salt, pepper and flour.

2. 2

   Heat 1/2 tablespoon olive oil in a 4 to 5-quart Dutch oven set over medium-high heat until it shimmers. Add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.

3. 3

   Remove the lamb to a bowl and repeat with the remaining oil and lamb.

4. 4

   Remove the second batch of lamb to the bowl and add the carrots to the pot. Saute the carrots for 3 to 4 minutes, stirring occasionally.

5. 5

   Return all of the lamb to the pot along with the grits and stir to combine.

6. 6

   Add the chicken broth and bring to a boil.

7. 7

   Once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender.

8. 8

   Five minutes before the stew is finished, add the oregano. Taste for seasoning and add salt and pepper as desired. Serve in bowls.

* Per serving · 4 servings · Values may vary.

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