Lamb and Barley Casserole Recipe

Name: Lamb and Barley Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 shoulder lamb chops (with bone in, 6 to 8 ounces each); 3 lemons; Freshly ground black pepper; 2 tablespoons cooking oil; 1 cup finely chopped onion; 2 carrots, finely chopped; 1 stalk celery, finely chopped; 1 teaspoon salt; 1 teaspoon minced garlic; 1/2 teaspoon crushed fennel seeds; 1/2 teaspoon rosemary; 2 cups well-seasoned chicken stock; 2 cups dry white wine; 1 cup medium barley; 1 bay leaf; 1 teaspoon minced parsley

Servings: persons

6 shoulder lamb chops (with bone in, 6 to 8 ounces each)
3 lemons
Freshly ground black pepper
2 tablespoons cooking oil
1 cup finely chopped onion
2 carrots, finely chopped
1 stalk celery, finely chopped
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon crushed fennel seeds
1/2 teaspoon rosemary
2 cups well-seasoned chicken stock
2 cups dry white wine
1 cup medium barley
1 bay leaf
1 teaspoon minced parsley

1
Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible).
2
Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper.
3
Set aside to marinate for two to three hours.
4
Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
5
Heat oil in a three-quart casserole.
6
Dry lamb pieces and sear over high heat until lightly browned.
7
You will probably have to do this in two or three shifts.
8
When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
9
Lower heat to medium-low and add onion, carrots and celery.
10
Cook for about eight minutes, until the vegetables are tender but not browned.
11
Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown.
12
Return lamb to the casserole.
13
Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole.
14
Lower heat to a simmer and stir in the barley.
15
Make sure all the barley is submerged in liquid.
16
Add the bay leaf.
17
Cover the casserole and cook over very low heat for one hour.
18
The meat should be tender and the barley cooked.
19
Almost all the liquid in the casserole should be absorbed by the barley.
20
If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
21
Check seasonings.
22
Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 shoulder lamb chops (with bone in, 6 to 8 ounces each), 3 lemons, Freshly ground black pepper, 2 tablespoons cooking oil, and more.

Yes, Lamb and Barley Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb and Barley Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions