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1
In a large heavy-bottomed saucepan, cook the onions in oil and butter, on medium-high heat until they are translucent.
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2
Add the dried thyme and stir.
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3
Add the lamb and brown on a high heat to seal in juices.
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4
Add carrots, and pearl barley.
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5
Pour in the chicken stock so that it almost covers the meat and vegetables.
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6
Season with salt and pepper, and add Bouquet garni.
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7
Cover and cook on low heat for 2 hours, being careful not to boil.
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8
Place potatoes on top of the stew, cover and cook for 30 minutes until the meat is falling beautifully off the bones and the potatoes are fork tender.
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9
Serve the stew in large flat soup bowls, and drizzle herb butter over the potatoes or garnish with parsley and chives.
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10
Chicken carcass
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11
1 onion
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12
4 cups water
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13
3 stalks celery, roughly chopped
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14
Bay leaf
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15
Salt and freshly ground black pepper
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16
Preheat the stockpot.
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17
Combine ingredients in a large heavy-bottomed saucepan and cover with water.
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18
Bring to boil and simmer for approximately 30 minutes.
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19
Then let it cool down and skim off the fat.
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20
1 stick butter
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21
1 small bunch parsley, finely chopped
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22
1 small bunch chives, finely chopped
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23
1 sprig thyme
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24
Melt butter in a small saucepan.
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25
Add parsley, chives and thyme.
