Slow Cooked Lamb With Sage And Pearl Barley Recipes

CROCK POT LAMB AND BARLEY STEW

Crock Pot Lamb and Barley Stew image

Lamb, barley and root vegetables are made for a slow cooker, blending their flavors into a delicious stew. This is another great recipe from the BHG Slow Cooker Recipes book.

Provided by Geema

Categories Stew

Time 9h15m

Yield 4-5 serving(s)

Number Of Ingredients 11

Ingredients

1 lb lamb stew meat, cut into 1 inch cubes
1 large onion, large dice
1 large turnip, peeled and cut into 1/2 inch pieces
2 medium carrots, sliced 1/2 ", thick
3 (14 ounce) cans beef broth
1 (12 ounce) bottle dark beer
2/3 cup pearl barley
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme
2 tablespoons snipped fresh parsley

Steps:

Place the meat, onion, turnips and carrots in the crock pot.
Stir in the broth, beer, barley and all seasonings.
Cover and cook on low for 8-10 hours.
Stir in the parsley before serving.

Nutrition Facts : Calories 469.7, Fat 11.2, SaturatedFat 4, Cholesterol 122.4, Sodium 1538.2, Carbohydrate 38.8, Fiber 7.7, Sugar 5.1, Protein 46.5

HEARTY LAMB & BARLEY SOUP

Hearty lamb & barley soup image

This Lancashire hotpot in soup form is nourishing and filling, but low in fat

Provided by Good Food team

Time 35m

Number Of Ingredients 9

Ingredients

1 tsp olive oil
200g lamb neck fillet, trimmed of fat and cut into small pieces
½ large onion , finely chopped
50g pearl barley
600g mixed root vegetable (we used potato, parsnip and swede, cubed)
2 tsp Worcestershire sauce
1 ¾ 1 litre lamb or beef stock
1 thyme sprig
100g green bean (frozen are fine), finely chopped

Steps:

Heat the oil in a large saucepan. Season the lamb, then fry for a few mins until browned. Add the onion and barley, then gently fry for 1 min. Add the veg, cook for 2 more mins, then add the Worcestershire sauce, stock and thyme. Cover, then simmer for 20 mins.
When everything is cooked, spoon about a quarter of the soup into a separate pan. Purée with a stick blender (or put into a normal blender and whizz), then stir it back into the rest of the soup. Add the green beans, simmer for 3 mins, then ladle the soup into bowls and serve with granary bread.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 12 grams sugar, Fiber 4 grams fiber, Protein 17 grams protein, Sodium 1.48 milligram of sodium

LAMB IN THE SLOW COOKER

Lamb in the Slow Cooker image

We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.

Provided by Carol Foster

Categories Meat and Poultry Recipes Lamb

Time 8h55m

Yield 16

Number Of Ingredients 9

Ingredients

1 tablespoon extra-virgin olive oil
1 (4 pound) leg of lamb
1 large sweet onion, sliced
5 cups water
½ cup soy sauce
2 cloves garlic, minced
1 (1 ounce) package dry onion soup mix
2 tablespoons butter
2 tablespoons all-purpose flour

Steps:

Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
Slice roast thinly and serve with gravy.

Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g

CROCK POT LAMB STEW WITH BARLEY

Crock Pot Lamb Stew With Barley image

This is based on a recipe from BH&G's Biggest Book of Slow Cooker Recipes. This is a nice, hearty lamb stew. I serve with bread (homemade, of course!) and a salad.

Provided by mersaydees

Categories Stew

Time 4h20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 lbs lamb stew meat, cut into 1-inch cubes
2 tablespoons cooking oil
1 medium onion, chopped
4 garlic cloves, minced
2 1/2 cups low sodium chicken broth
1 (14 1/2 ounce) can diced tomatoes
1/2 cup pearl barley (regular)
1/4 cup dry white wine (optional)
2 tablespoons chopped fresh dill or 1 1/2 teaspoons dried dill
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 (10 ounce) jar roasted sweet red peppers, drained and thinly sliced (about 1 1/2 cups)
1/4 cup chopped of fresh mint

Steps:

Heat oil in a large heavy-bottomed skillet, or an electric frying appliance, such as in my case. Brown half of the meat in the hot oil and set aside. Add remaining meat; add onion when meat is nearly browned. After the onion is tender, two minutes or so, add the garlic to the onion/meat mixture and saute for a couple of more minutes.
In a 3 1/2- to 5-quart slow cooker, combine the broth, undrained tomatoes, barley, wine (if using), dried dillweed (if using), salt, and black pepper. Add the meat mixture and stir.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Before serving, stir in the roasted peppers and fresh mint. If using fresh dill, stir that in as well.

Nutrition Facts : Calories 410.2, Fat 15.6, SaturatedFat 4.4, Cholesterol 122.4, Sodium 456.4, Carbohydrate 24.2, Fiber 5.1, Sugar 5.6, Protein 43.3

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