I was dying to make something with some of the leftover lamb from the leg roast. I first cooked down the bone to make a fantastic broth. I love beef barley soup and knew that lamb would be at least as fantastic. Substitute beef if desired and any kind of broth or stock will work. It could have used a bit more barley perhaps but really quite delicious.
Lamb and Barley Stew
- 1 Tbs butter
- 1 pound fresh sliced or diced mushrooms
- 4 cups broth – lamb, beef, or chicken
- 1/4 cup barley
- 1 1/2 cups sliced carrots
- 1 cup sliced celery
- 1 1/2 cups diced potatoes
- 2 cups diced lamb or beef
- 1 can diced tomatoes
- 1/2 tsp garlic and a dash of cayenne if desired
- salt and pepper to taste
Saute mushrooms for about 10 minutes in butter; cook to desired tenderness.
Add broth and bring to simmer. Stir in barley and cook for about 30 minutes.
Add carrots, celery and potatoes bring back to boil and reduce heat; simmer another 10 – 15 minutes or until vegetables and barley are tender.
Stir in tomatoes, meat, and desired seasonings. Heat through and serve.
Enjoy ~ Kimberly