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Braised cinnamon lamb with pearl barley & root vegetables

Braised cinnamon lamb with pearl barley & root vegetables

By Riccardo Basile
15’ Prep time
210’ Cook time
225’ Total time
409 Calories
6 Serving

Summary

Herbs, spices and tomato paste ensure these strips of lamb fillet are full of flavour.
Riccardo Basile 0 Followers

Step by Step

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Step 1

Preheat the oven to 160ºC gas mark 3. Heat the olive oil in a flameproof casserole. Add the lamb and brown on all sides over a high heat. Remove with a slotted spoon and set aside. Add the onion, carrot, swede, parsnip and garlic to the pan and cook over a medium heat for 3-4 minutes until golden brown.
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Step 2

Add the cumin, cinnamon, thyme and bay leaves and cook for a further minute. Add the pearl barley, tomato paste and stock and bring to the boil. Return the lamb to the pan and add seasoning, cover and cook in the oven for 2½ -3 hours, stirring occasionally until the meat is very tender. Add more stock if it gets too dry.
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Step 3

Remove from the oven and check the seasoning. Scatter with the chopped mint and parsley and serve with steamed kale or shredded cabbage.

Ingredient

  • Onion
    Onion
    1
  • Olive oil
    Olive oil
    1 tbsp
  • Ground cumin
    Ground cumin
    1 tsp
  • Ground cinnamon
    Ground cinnamon
    1 tsp
  • Garlic
    Garlic
    2 clove/s
  • Bay leaves
    Bay leaves
    2
  • Flat leaf parsley
    Flat leaf parsley
    2 tbsp
  • Parsnips
    Parsnips
    2
  • Chicken stock
    Chicken stock
    850 mls
  • Mint
    Mint
    2 tbsp
  • Thyme
    Thyme
    1 tbsp
  • Cooks' ingredients sundried tomato paste
    Cooks' ingredients sundried tomato paste
    1 tbsp
  • Lamb fillet
    Lamb fillet
    400 grams
  • Carrots
    Carrots
    2
  • Pearl barley
    Pearl barley
    200 grams
  • Swede
    Swede
    1

Nutrition Facts

View nutrition facts
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