Barley And Lamb Stew

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 lbs boneless lamb shoulder, trimmed of fat and cut into bite-size pieces
• 1/4 teaspoon kosher salt
• 1 teaspoon fresh ground black pepper
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil, divided
• 3 medium carrots, cut into 1/4-inch rounds
• 1 cup barley, pearl barley
• 4 cups chicken broth
• 2 teaspoons oregano, freshly chopped

Recipe

• 1 in a medium mixing bowl, toss the lamb with the salt, pepper and flour.
• 2 heat 1/2 tablespoon olive oil in a 4 to 5-quart dutch oven set over medium-high heat until it shimmers. add half of the lamb, and brown on all sides, approximately 7 to 8 minutes total.
• 3 remove the lamb to a bowl and repeat with the remaining oil and lamb.
• 4 remove the second batch of lamb to the bowl and add the carrots to the pot. saute the carrots for 3 to 4 minutes, stirring occasionally.
• 5 return all of the lamb to the pot along with the grits and stir to combine.
• 6 add the chicken broth and bring to a boil.
• 7 once boiling, decrease the heat to low, cover and simmer for 30 to 45 minutes or until the liquid is absorbed and the lamb and grits are tender.
• 8 five minutes before the stew is finished, add the oregano. taste for seasoning and add salt and pepper as desired. serve in bowls.