Melting Lamb & Pearl Barley Hearty Winter Vegetables…. In a Slow Cooker….

By Simon  ,

February 7, 2015

Hearty & honest, with an abundance of earthy roots, thickening pearl barley and new season lamb. This recipe will leave you feeling warm inside and out and is perfect served the day after your feast, blitzed into a flavour packed soup, served simply with a chunk of fresh crusty bread. Today we are using trimmed English lamb chops, they really benefit from this method of long slow cooking, giving a succulent melt in the mouth experience. Give it a go! fledgling's.....

  • Prep: 20 mins
  • Cook: 12 hrs
  • Yields: 4 Generous


6 Medium Lamb chops

2-3 Medium Bay leaves

Pinch Sea salt

1 Handful Black peppercorns

1 Kg Root veg

4-5 Heaped tbsp Pearl barley

1 Litre Vegetable stock, warm


Warm the crockpot in your slow cooker, set timer too 12 hours on low heat. The slow cooker  way.

In a large pan add a splash of olive oil, season the lamb with salt and over a moderate heat, fry the lamb chops to colour for about 5 minutes, turning once,  this will give extra flavour a nice colour on the chops and the skin. Drain and place the lamb in the crockpot.

Prepare the roots - The carrots and baby parsnips don't need peeling, just trim the tops and tails, peel the potatoes and roughly cube.  Do the same with the swede, roughly chop up the celery and stalks along with the  chopped leeks and place them all in the crockpot.

Bring a kettle to the boil and make the stock.

Scatter in the pearl barley, along with ripped bay and whole peppercorns to the pot, finish off with the warm stock, give it a good stir, pop the lid on and take a the next 12 hours to do all the things you want or simply sit back and relax as your kitchen fills with the aromas of this epic one pot lamb stew.

Stir, every 4 hours, removing any fat from the top first with a large spoon.

Serve into warmed bowls, eat with gusto and smile........


0 Reviews