Ingredients:
Whole breasts of lamb - 2
Water - 1 litre
Onions - 3
Carrots - 3 (peeled)
Pearly barley - 50 gms
Parsnips - 2 (peeled and diced)
Salt and freshly ground pepper
Freshly chopped parsley - 1 tbsp
Method:
Whole breasts of lamb - 2
Water - 1 litre
Onions - 3
Carrots - 3 (peeled)
Pearly barley - 50 gms
Parsnips - 2 (peeled and diced)
Salt and freshly ground pepper
Freshly chopped parsley - 1 tbsp
Method:
- Put the breasts of lamb into a large saucepan,a dd the water and bring gently to the boil. Skim any scum that rises to the surface.
- Add one onion, one carrot and the pearl barley and simmer for 1 1/2 hours or until the meat is tender and almost falls off the bones.
- Remove the meat from the pan and discard the onion and carrot.
- Dice the remaining onions ad carrots and add to the pan with the parsnips.
- Season to taste and simmer for another 20-25 minutes or until the vegetables are tender.
- Meanwhile, when the meat is cool enough to handle, strip it off the bones and return the meat to the pan.
- Remove from the heat, taste for seasoning and leave to cool.
- Chill overnight in the refrigerator, then skim off and discard all the fat on the surface.
- Before serving,Reheat gently on top of the stove for 30-40 minutes, stirring occasionally.
- Taste for seasoning, the sprinkle with the parsley.
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