Lamb, Mushroom, and Barley Casserole Recipe

Name: Lamb, Mushroom, and Barley Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup barley; 1 1/2 cups lamb broth (see headnote, page 199) or leftover lamb gravy or pan juice with water; 2 teaspoons butter or vegetable oil; 1 shallot, or 1/2 small onion, chopped fine; 3 or 4 mushrooms, quartered; A splash of white wine; 1/23/4 cup cooked lamb, cut into bite-sized pieces; Salt; Freshly ground pepper; A scattering of chopped fresh parsley mixed with a little savory or marjoram, fresh or dried; 1 tablespoon breadcrumbs; A drizzle of olive oil

Servings: persons

1/2 cup barley
1 1/2 cups lamb broth (see headnote, page 199) or leftover lamb gravy or pan juice with water
2 teaspoons butter or vegetable oil
1 shallot, or 1/2 small onion, chopped fine
3 or 4 mushrooms, quartered
A splash of white wine
1/23/4 cup cooked lamb, cut into bite-sized pieces
Salt
Freshly ground pepper
A scattering of chopped fresh parsley mixed with a little savory or marjoram, fresh or dried
1 tablespoon breadcrumbs
A drizzle of olive oil

1
Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed.
2
After 3540 minutes, most of the liquid should be absorbed and the barley tender.
3
Set aside.
4
Meanwhile, heat the butter or oil in a small pan, and saute the shallot until wilted.
5
Add the mushrooms, and cook for 34 minutes, tossing occasionally.
6
Splash in some white wine, and cook to reduce a little.
7
Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs.
8
Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it.
9
Bake in a preheated 350 oven for 20 minutes.

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 12 ingredients. The key ingredients include: 1/2 cup barley, 1 1/2 cups lamb broth (see headnote, page 199) or leftover lamb gravy or pan juice with water, 2 teaspoons butter or vegetable oil, 1 shallot, or 1/2 small onion, chopped fine, and more.

Yes, Lamb, Mushroom, and Barley Casserole falls under the Soups & Stews 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, Mushroom, and Barley Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions