Best Lamb And Barley Casserole Recipes

LAMB AND BARLEY CASSEROLE

Lamb and Barley Casserole image

Provided by Florence Fabricant

Time 4h30m

Yield 6 - 8 servings

Number Of Ingredients 16

Ingredients

6 shoulder lamb chops (with bone in, 6 to 8 ounces each)
3 lemons
Freshly ground black pepper
2 tablespoons cooking oil
1 cup finely chopped onion
2 carrots, finely chopped
1 stalk celery, finely chopped
1 teaspoon salt
1 teaspoon minced garlic
1/2 teaspoon crushed fennel seeds
1/2 teaspoon rosemary
2 cups well-seasoned chicken stock
2 cups dry white wine
1 cup medium barley
1 bay leaf
1 teaspoon minced parsley

Steps:

Cut chops into uniform pieces about one-and-a-half inches square (trim as much fat as possible). Toss lamb with juice of one-and-a-half of the lemons and a generous grinding of black pepper. Set aside to marinate for two to three hours. Reserve the rest of the lemons to cut into wedges as a garnish for the finished dish.
Heat oil in a three-quart casserole. Dry lamb pieces and sear over high heat until lightly browned. You will probably have to do this in two or three shifts. When all the lamb is browned, set it aside and pour the fat out of the casserole, leaving only a thin film on the bottom.
Lower heat to medium-low and add onion, carrots and celery. Cook for about eight minutes, until the vegetables are tender but not browned. Add salt, garlic, fennel seeds and rosemary and cook a minute or two, until the garlic is soft but not brown. Return lamb to the casserole.
Add the stock and wine and bring to a boil, stirring to free any particles of meat or vegetables clinging to the bottom or sides of the casserole. Lower heat to a simmer and stir in the barley. Make sure all the barley is submerged in liquid. Add the bay leaf.
Cover the casserole and cook over very low heat for one hour. The meat should be tender and the barley cooked. Almost all the liquid in the casserole should be absorbed by the barley. If the ingredients are too moist, uncover the casserole and continue cooking over low heat for another five minutes or so.
Check seasonings. Transfer meat and barley to a serving platter, surround with lemon wedges and dust with parsley.

Nutrition Facts : @context http, Calories 205, UnsaturatedFat 4 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 398 milligrams, Sugar 4 grams, TransFat 0 grams

LAMB, MUSHROOM, AND BARLEY CASSEROLE

Lamb, Mushroom, and Barley Casserole image

Something to make when you have some leftover roast or shanks, this is a meal-in-one dish that can be eaten right from the individual small casserole dish it is baked in.

Number Of Ingredients 12

Ingredients

1/2 cup barley
1 1/2 cups lamb broth (see headnote, page 199) or leftover lamb gravy or pan juice with water
2 teaspoons butter or vegetable oil
1 shallot, or 1/2 small onion, chopped fine
3 or 4 mushrooms, quartered
A splash of white wine
1/2-3/4 cup cooked lamb, cut into bite-sized pieces
Salt
Freshly ground pepper
A scattering of chopped fresh parsley mixed with a little savory or marjoram, fresh or dried
1 tablespoon breadcrumbs
A drizzle of olive oil

Steps:

Simmer the barley in a small pot with most of the lamb broth, checking occasionally to see that the liquid has not boiled away, and adding more as needed. After 35-40 minutes, most of the liquid should be absorbed and the barley tender. Set aside. Meanwhile, heat the butter or oil in a small pan, and sauté the shallot until wilted. Add the mushrooms, and cook for 3-4 minutes, tossing occasionally. Splash in some white wine, and cook to reduce a little. Fill the bottom of a one-serving casserole with half the barley, then the mushrooms and lamb pieces, and finally the rest of the barley, seasoning each layer with salt and pepper and the herbs. Sprinkle the breadcrumbs on top, and drizzle a little olive oil over it. Bake in a preheated 350° oven for 20 minutes.