This comforting stew makes a perfect lunch or dinner and is an easy way to use leftover leg of lamb. You can find barley in the grains and pasta section of the grocery store.
Prep: 30 mins
Cook: 1 hr 15 mins
Yields: 12 servings
Ingredients
2 tbspextra-virgin olive oil
1 American Lamb leg bone
4 garlic cloves, peeled and thinly sliced
1 cuppearled barley
1/2 gallonbroth or stock (chicken, beef, or lamb)
1 lbAmerican Lamb leg meat, roasted, shredded
6 shallots, sliced
1 cupbaby carrots, sliced 1/4-inch thick
1 cupdiced celery
1 cuppeeled, seeded, and diced Roma tomatoes
1 cupsliced crimini mushrooms
Sea or kosher salt and fresh ground pepper, to taste
1/4 cupchopped fresh basil, mint, parsley, and oregano, for garnish
Directions
Recipe and image provided by the American Lamb Board
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