Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Monmouth Stew




Source of Recipe


Recipezaar


Recipe Introduction


recipe by MarieAlice

In Wales, lamb has always been a populular ingredient for stews and casseroles and this Welsh recipe contains leeks and pearl barley.
4 servings



List of Ingredients




1 1/2 lbs stewing lamb, cubed (or 8 lamb chops trimmed)
1 ounce seasoned flour
1 ounce butter or oil
4-6 leeks, cut into rings
12 ounces pearl barley
4 sprigs parsley, plug
1 sprig thyme, plus
1 bay leaf, tied together with string
salt and black pepper
3/4-1 pint lamb stock


Recipe



Set oven to 350*F or Mark 4.
Toss the lamb with the seasoned flour.
Heat the butter or oil in a frying pan and lightly brown the meat all over for 1 minutes.
Add the leeks and fry for a further minute, then transfer to a casserole dish.
Add the barley, herbs and seasonings, then pour over the stock.
Bring to the boil, cover and cook in the oven for 1 12 to 2 hours. Remove the bundle of herbs (bouquet garni) before serving and serve with boiled potatoes.
Alternateively, if desired, the stew can be cooked gently, covered, on top of the stove until the meat is tender.