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.
Lamb is a rare treat around here. I don’t often find it at the grocery store so when I found the 8 pound leg of lamb marked down a few couple of days ago I couldn’t resist giving it a try. I have eaten lamb plenty of times but had never roasted a whole one myself. I suppose I still haven’t roasted one as we decided to grill and I let Charles do all the hard work today!
Grilled Leg of Lamb ~ plus a coriander and rosemary rub recipe
1 Tbs coriander ~ crushed
1 Tbs dried rosemary ~ crushed
1 1/2 tsp black pepper
1 Tbs kosher salt
1 1/2 tsp paprika
1 1/2 tsp garlic powder
7 – 8 pound leg of lamb
Combine first 6 ingredients.
Use as much as needed to coat lamb; rub in well ~ I used all of the rub on ours.
Heat grill to relatively high temperature. We like using charcoal so begin with hot direct coals.
Sear lamb on all sides ~ this should take about 10 minutes.
Move coals to side and indirect grill until desired doneness; we opted for medium and indirect grilled another 2 1/4 – 2 1/2 hours.
Cooking time will vary by the temperature of your grill. A charcoal chimney comes in handy for this type of cooking so you can get more coals hot at anytime (you will need them). Allow roast to rest for at least 15 minutes before carving and serving.