Braized Lamb and Barley
Ingredients
Lamb - Shoulder Chops 2
Carrot 1 lg
Leek 1
Celery 2 stalk
Zucchini 1 med
Thyme 5 ml
Stock-Vegetable 250 ml
Mint 10 ml
Oil - Olive 15 ml
Butter 15 ml
Ginger 1 clove
Barley - Pot 175 ml
Cranberries 70 ml
Prunes - pitted 100 ml
Chick Peas 125 ml
Lemon - Zest 10 ml
Preparation
Getting closer to being back on line. Mother board failure in the PCI express slot - so a system re-build. Another favorite.
1.Turn on the oven to 325 F.
2.Trim the chop of fat and cube.
3.Chop the onion. Cut the green part off the leek, slice along its length peeling back the layers to check for sand - rinse if necessary then slice into thin ribbons. Chop the celery. Core and slice the tomato into small pieces.Quarter the zucchini lengthwise then slice into chunks.
4.Quarter the cranberries and prunes.
5.In an oven proof disk on medium burner add oil and butter. When hot add lamb cubes and brown in batches. Set aside when done.
6.In same pot, add the onion. Cook for a minute then add the leek, celery, carrot and garlic cooking until onion soft and translucent.
7.Stir in the zucchini and tomato.
8.Add the barley, prunes, cranberries, thyme, mint, lemon zest and the previously cooked meat. Stir and pour in the stock.
9.Cover and place in oven for 1 - 1.5 hours (Go to the gym - you know you've been meaning to)
10.Taste - watch that its hot. Add salt and pepper to taste. Serve.
1.Turn on the oven to 325 F.
2.Trim the chop of fat and cube.
3.Chop the onion. Cut the green part off the leek, slice along its length peeling back the layers to check for sand - rinse if necessary then slice into thin ribbons. Chop the celery. Core and slice the tomato into small pieces.Quarter the zucchini lengthwise then slice into chunks.
4.Quarter the cranberries and prunes.
5.In an oven proof disk on medium burner add oil and butter. When hot add lamb cubes and brown in batches. Set aside when done.
6.In same pot, add the onion. Cook for a minute then add the leek, celery, carrot and garlic cooking until onion soft and translucent.
7.Stir in the zucchini and tomato.
8.Add the barley, prunes, cranberries, thyme, mint, lemon zest and the previously cooked meat. Stir and pour in the stock.
9.Cover and place in oven for 1 - 1.5 hours (Go to the gym - you know you've been meaning to)
10.Taste - watch that its hot. Add salt and pepper to taste. Serve.
